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!
Maple Bacon Potato Pie
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon dried rosemary
- 1/2 cup cold unsalted butter cut into ½ tablespoon-sized pieces
- 1/4 cup ice water
- 6 ounces bacon cooked to just done – not crispy
- 3/4 cup pecans
- 1 1/2 pounds Idaho® potatoes
- 1/2 cup light brown sugar
- 1/2 cup pure maple syrup
- 1/2 teaspoon salt
- 1/4 cup unsalted butter melted
- 1/2 cup heavy whipping cream
- 3 large eggs
Preheat oven to 375 F.
In a medium-sized bowl, mix flour, salt, and rosemary.
Use your hands to mix in butter just a little bit.
Add the ice water a little bit at a time, mixing with your hands until the dough can stick together in a ball. You should still be able to see pieces of butter.
Wrap the dough ball in plastic wrap and refrigerate for at least one hour.
Remove from the refrigerator, roll out to an 11 inch circle, and transfer to a 9 inch pie pan. Crimp the edges of the crust.
Use a fork to poke small holes in the crust. Cover with parchment paper and top with pie weights.
Bake for 30 minutes or until the crust is lightly browned.
Remove crust from the oven to cool to room temperature and then remove the pie weights. Keep oven at 375 F.
Food process bacon and pecans together until they are finely chopped.
Place potatoes in a small saucepan on high heat. Add enough cold water to cover the top of the potatoes.
Once the water boils, reduce heat to medium low and cover. Cook the potatoes in lightly boiling water until tender, about 20 to 25 minutes.
Drain the water.
Once the potatoes are cool enough to touch, peel the skins off. They should come off easily.
Mash the potatoes in a food processor.
Add the brown sugar, maple syrup, salt, and butter into the food processor and pulse until smooth.
Add heavy whipping cream and pulse until smooth.
Add eggs one at a time, pulsing until smooth after each one.
Pour into the prebaked pie shell.
Evenly distribute the topping over the filling.
Bake at 375 F for 40 minutes or until the center of the pie is set but still wiggles ever so slightly when you move the pan. Check the crust at about 30 minutes. If it looks like it is getting golden brown, cover crust with foil or a pie guard.
Cool to room temperature (at least an hour) before slicing and serving.
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!