Bourbon-Bacon-Maple Pecan Pie

This post can definitely be categorized in the "Beyond" section of this blog.How can you possibly improve on one of the greatest pies ever? By adding bourbon and bacon of course.  This recipe is a combination and adaptation of several recipes.  It involves an extra step to candy the bacon, but its totally worth it.  There is also no corn syrup in it, but rather a combination of maple syrup and molasses, going back to the roots of the Pecan Pie.  There is also bourbon in the crust, after reading about how adding vodka to pie crust makes an extra flaky crust without adding any flavor, I figured why not throw some bourbon and get the benefit of a flaky crust plus some extra bourboniness.  This recipe makes extra candied bacon then you'll need for the pie, this is important though because it will take all of your will power not to eat all of the bacon before it even gets to the pie.

Bourbon-Bacon-Maple Pecan Pie

Ingredients:

Candied Bacon:

• 1 lb good quality bacon, thick cut
• 3/4 cup light brown sugar

Pie Crust:

• 1 1/4 cup (6.25oz) all-purpose flour
• 1 tablespoon maple sugar
• 7 tablespoons unsalted butter, cut into 1/4 inch pieces and chilled
• 2 tablespoons cold bourbon, plus additional as needed
• 2 tablespoons cold water

Pie Filling:

• 1 cup maple syrup
• 1 cup packed (7oz) light brown sugar
• 2 teaspoons molasses
• 4 tablespoons (1/2 stick) unsalted butter, cut into 1/2 inch pieces
• 2 tablespoons bourbon
• 1/2 teaspoons salt
• 6 large egg yolks, lightly beaten
• 1 1/2 cup pecans
• 1/2 cup candied bacon, chopped

Directions:

Candied Bacon:

Line a cookie sheet (with sides) with parchment paper or aluminum foil.  Place bacon on cookie sheet, making sure not to overlap any edges.  Lightly sprinkle each piece of bacon with brown sugar (about 1 1/2 tablespoons per piece) and place cookie sheet in cold oven. Set oven to 350 degrees Fahrenheit and bake for 20-25 minutes, keeping an extra careful eye on them starting at the 18 minute mark.  Remove from the oven when they are a deep brown and caramelized and place cookie sheet on wire rack to cool.

Pie Crust:

Process 2/3 of the flour (about 4oz), sugar and salt together in a food processor until combined.  Scatter the cold butter over the top and pulse until the mixture resembles coarse crumbs.  Add remaining flour and mix until evenly distributed, do not over mix. Transfer to a mixing bowl.

Sprinkle the bourbon and cold water over the mixture.  Stir and press the dough together, using a stiff rubber spatula  until the dough sticks together.  If the dough does not come together, stir in the additional bourbon, 1 tablespoon at a time, until it does.

Turn the dough onto a sheet of plastic wrap and flatten into a 4 inch disk.  Wrap the dough tightly in the plastic wrap and refrigerate for at least 1 hour.

Let the chilled dough soften slightly at room temperature.  Roll the dough out on a lightly floured counter to a 12 inch circle, about 1/8 inch thick.  Roll dough loosely around the rolling pin and unroll into a 9 inch pie plate, leaving at least 1 inch overhang.  Ease the dough into the plate by gently lifting the edge of the dough with one hand while pressing into the plate bottom with the other.

Trim the overhang to 1/2 inch beyond the lip of the pie plate. Fold the overhang under itself; the folded edge should be flush with the edge of the pie plate.  Using your thumb and forefinger, flute the edge of the dough.  Cover with plastic wrap and freeze until firm, about 30 minutes, before filling.

Pie Filling:

Toast the pecans for 5-10 minutes in a 350 degree oven, or until fragrant. Allow to cool and coarsely chop.

Adjust the oven rack to the lowest position and pre-heat the oven to 450 degrees.  Heat the syrup, sugar and molasses in a saucepan over medium heat, stirring occasionally, until the sugar dissolves, about 3 minutes.  Remove from heat and let cool for 5 minutes.  Whisk the butter and salt into the syrup mixture until combined.  Whisk in the bourbon and eggs yolks until they are incorporated.

Scattered the pecans and candied bacon evenly in the pie shell.  Carefully pour the filling over the pecans.  Place the pie in the oven and immediately reduce the temperature to 325 degrees.  Bake until the filling is set and the center jiggles slightly when the pie is gently shaken, 45 to 60 minutes.  Transfer the pie to a wire rack and cool for 1 hour, then refrigerate until set (about 3 hours and up to 1 day). Bring pie to room temperature and serve.