This pecan pie recipe is sweet, tangy and smoky. It is made with a bacon and brown sugar shortbread crust, maple syrup, and a secret ingredient that will have tasters fighting over who gets to eat the last slice.
Prep Time10 mins
Cook Time50 mins
Cooling Time1 hr
Total Time2 hrs
Servings: 8 servings
- 4 tablespoons unsalted butter cold, 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 and up the sides of the pan.
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.
This shortbread crust is amazingly good and can be used in many other pie recipes.
I recommend that you use a BBQ sauce that is smoky and sweet to add some complexity, but any will work.
Calories: 542kcal | Carbohydrates: 62g | Protein: 5g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 31mg | Sodium: 70mg | Potassium: 252mg | Fiber: 3g | Sugar: 41g | Vitamin A: 342IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 2mg