Name: Bacon pecan pie
Prep time: 25 minutes
Cook time: 30 to 35 minutes
Total time: 25 minutes + 30 to 35 minutes
Yield: 8
Cuisine: Easter recipes
Ingredients: 1 1/4 cups 310 ml unbleached all-purpose flour; 1/4 cup 60 ml icing sugar; 1/2 cup 125 ml cold unsalted butter, cubed; 3 slices cooked bacon, cooled and cut into small pieces; 2 tbsp. 30 ml water, or as needed; 3 eggs; 1/2 cup 125 ml sugar; 1/2 cup 125 ml corn syrup; 1/2 cup 125 ml maple syrup; 1 1/4 cups 310 ml pecan halves; 2 slices cooked bacon, cooled and cut into small pieces; 1/2 tsp. 2.5 ml vanilla extract

Bacon pecan pie

30 to 35 minutes Cook time 25 minutes Prep time 8 servings

Preparation

In The Oven

In a food processor, combine flour and icing sugar. Add butter and pulse for a few seconds at a time until butter is pea-sized. Add bacon and water and mix again until dough comes together to form a ball. Add water as needed. Remove dough from food processor and shape into a disc with your hands.
On a lightly floured work surface, roll out dough and line a fluted tart pan with removable bottom (23-cm/9-in. diameter x 2.5 cm/1 in. deep). Using a fork, prick bottom of crust. Refrigerate for at least 30 minutes.
Place oven rack in the lowest position and preheat oven to 375°F (190°C).
In a bowl, whisk together eggs and sugar. Add remaining ingredients and mix well to combine. Fill crust.
Place tart pan on a baking sheet and bake for 30–35 minutes or until filling is firm. Cool completely before serving. Garnish with crispy bacon slices.

Bacon pecan pie

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