By Family Features | Contributor
Add a festive touch to this beloved treat featuring the ultimate supernut known for its versatile flavor and remarkable nutritional attributes.
This recipe is brought to you by Emily Caruso from “Jelly Toast,” in collaboration with the American Pecan Promotion Board.
Preparation time: 20 minutes
Cooking time: 70 minutes
Servings: 10
1 pie crust (9 inches)
4 strips of thick-cut bacon
1/2 cup dark corn syrup
1/2 cup light corn syrup
1 cup packed light brown sugar
2 tablespoons unsalted butter, melted
2 tablespoons bourbon
3 large eggs
1/2 teaspoon salt
2 1/2 cups whole raw pecans
Begin by placing a baking sheet in the oven and preheating it to 350°F.
Carefully line a pie pan with the dough, ensuring it fits snugly along the edges and up the sides. You can create a decorative edge using your fingers or a fork. Set this aside.
In a skillet, cook the bacon until crispy. Remove the bacon from the skillet and drain it on paper towels, then chop it into small pieces and set aside. Keep 1/4 cup of the bacon grease in the skillet.
In a large mixing bowl, combine the dark corn syrup, light corn syrup, brown sugar, the reserved bacon grease, melted butter, and bourbon. Add in the eggs and salt, whisking until the mixture is smooth. Gently fold in the pecan halves and the chopped bacon.
Pour the filling into the prepared pie crust and spread it evenly with a spatula. Cover the edges of the crust lightly with aluminum foil. Place the pie on the preheated baking sheet and bake for 60-70 minutes, or until the filling is set in the center.
Once baked, remove the pie from the oven and allow it to cool completely before either serving or refrigerating.
Notes: This pie can be prepared a day in advance and stored in the refrigerator overnight. It’s best to let the pie come to room temperature before serving.
For more regional recipe ideas, visit eatpecans.com.
