I baked this maple bacon potato pie four times in one week, each time tweaking it slightly, until I was thrilled with the taste and texture. From version one, I knew that this sweet, smooth, and comforting pie was going to win a huge place in my heart.
I sent version two of my maple bacon potato pie home with my neighbor and she ate it all before her husband even had a chance to try it. Then, she begged me for the recipe (here you go, neighbor!).
The maple bacon potato pie starts with a flaky rosemary crust. It’s filled with mashed Idaho Potatoes sweetened with maple syrup and a touch of brown sugar, and has the texture of a thick pumpkin pie. Finally, the pie is topped with bacon and pecan crumbles that toast during the bake.
You could bookmark this pie now for Thanksgiving, but why wait; potato pie would be a hit at a summer BBQ. Better yet, make this pie your meal! After all, it is loaded with potatoes!
This is the second potato dessert recipe that I developed for the Idaho Potato Commission. Be sure to check out the Idaho Potato Banana Split if you missed it, and look for the final recipe in this series coming soon!