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.
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.
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.
Notes
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.