My pecan pie is better than yours. Sorry.
Here’s why:
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!
Pecan Pie
Ingredients
Crust Ingredients
- 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
Filling Ingredients
- 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
Instructions
Crust Ingredients
- 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.
Filling Instructions
- 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.
Love that crust and definitely agreed that maple syrup rocks in pecan pie. I add it to my apple pie as well. But the bbq sauce? While it isn’t something I would think of putting in there I can imagine how a small amount would highlight the flavors well. Gotta try it!
Let me know what you think if you do. I love it in there!
This sounds interesting. Definitely worth a try BUT those are fightin’ words. Mine is probably better.
Hah! Can you share your recipe?
I will share it soon. I want to make it and make sure it’s perfect first. Mine will appeal to the more traditional pecan pie lover. My daughter has a new cooking blog: http://www.cookingwithcarlee.com. I think it would be fun if I make your version and mine and have a taste testing and let people vote. Then I will put the story and recipes on her blog. Let me know if you like the idea please.
Sorry. It’s http://www.cookingwithcarlee.blogspot.com
Such a fun idea! Instead of putting my recipe on the blog though, please link to it here. I’d be so curious to see the results!!
Perfect. This could be fun!
Sounds delicious – can’t wait to try it!
Thanks!
Sounds Amazing!! Did you use Grade A or Grade B maple syrup? Oh, and do you mind telling us which brand? I can’ wait to try this! Thanks!
Either would work, but I like Grade B. I got mine from Funks Grove.
It sounds like I am going to be in for some pecan pie! Yours sounds wonderful (and I am looking forward to trying it), but my mom is an excellent baker as well. I’m sure it will take a lot of arm twisting to get me to try both ;-)
This looks really good! Am I reading this right that there are no eggs in the filling?