My pecan pie is better than yours. Sorry.
1. My pecan pie is made with maple syrup.
Most pecan pies are made with corn syrup. Does anyone really get excited about the taste of corn syrup? Feel free to make a case for it the comments, but I won’t believe you anyway.
Maple syrup, however, is a different story. I could drink it! It makes for a killer pecan pie!
2. My pecan pie has a bacon brown sugar shortbread crust.
In many pies, the crust is an afterthought or something that comes from the freezer section at the grocery store. The bacon brown sugar shortbread crust on my pecan pie is an exceptional dessert all on its own. With bacon bits throughout and a little bit of bacon grease for added flavor, it achieves the trifecta of sweet, salty, and buttery.
3. My pecan pie has a secret ingredient.
Don’t scrunch your face all funny when I tell you that the secret ingredient in my pecan pie is a splash of BBQ sauce. Sweet and smokey BBQ sauce adds a complexity to pecan pie that will wow tasters and leave them trying to guess why this pie rocks so hard.
My pecan pie is based on my cowboy bars, which have a very similar flavor profile. I can’t get enough!
If you live in the St. Louis area, you can buy some of this pie on Saturday from 11-4 at Pappy’s Smokehouse (profits will benefit Siteman Cancer Center). If you don’t live it St. Louis, make this pie on your own!
- 4 tablespoons unsalted butter cold and cut into small pieces
- 2 tablespoons bacon grease cold
- 3/4 cup brown sugar
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/4 cup crumbled crispy bacon
- 3/4 cup pure maple syrup
- 2 tablespoons BBQ sauce I suggest something thick, sweet, and smoky.
- 3 tablespoons unsalted butter
- 1/4 cup whole milk
- 2 cups pecans roughly chopped
- Use your hands to mix all ingredients together in a medium-sized bowl. You'll know you are done when you can pick up a handful and squeeze it and it will hold its shape.
- Grease a 9" pie pan with non-stick cooking spray and press the crust into the bottom of the pan and up the sides.
- Preheat oven to 350 F.
- In a small saucepan on medium heat, heat all ingredients except the pecans until they begin to boil.
- Remove from heat and stir in the pecans.
- Pour over pie crust.
- Bake for 40 minutes or until the filling is set.
- Cool for an hour on a cooling rack and then refrigerate for at least four hours before slicing.