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  1. #1
    Join Date
    Oct 2010
    Location
    Magnolia/Tomball Texas
    Posts
    1,571

    Default Bacon and Cane Syrup Pecan Pie

    This is the first pie I have ever done and did a good job if I say so myself. I got the recipe off the web. I cheated and used some pie dough I found in the dairy department.





    The bacon and pecans in the crust.




    In goes the goop.




    A slice.



    My plate



    The recipe.
    For the filling
    8 large egg yolks
    1 tsp. pure vanilla extract
    2/3 cup packed light brown sugar
    4 oz. (1/2 cup) unsalted butter, cut into 4 pieces
    1/2 cup cane syrup, such as Steenís or Lyleís
    1/2 cup heavy cream
    1/4 tsp. kosher salt
    1-1/2 cups pecan halves, toasted, cooled, and coarsely chopped
    1/3 cup crumbled cooked bacon (3 or 4 strips) I used 6.

    Make the filling Put the egg yolks in a medium heatproof bowl set on a kitchen towel and add the vanilla. Combine the sugar, butter, cane syrup, cream, and salt in a 1-quart sauce-pan. Heat over medium heat just until the butter is melted and the mixture is hot but not boiling, 3 to 5 minutes. Whisking vigorously and constantly, very slowly pour the hot sugar mixture into the yolks. Strain through a fine strainer set over a 1-quart measuring cup.


    Fill and bake the pie Tip: Pour the filling over the pecans in a slow, spiral motion; if you go too fast, the pecans may move, leaving gaps in the finished pie.
    Spread the pecans evenly in the piecrust. Sprinkle the crumbled bacon evenly over the pecans. Slowly pour the filling over the pecans. Put the pie on the baking sheet and bake until the center of the pie is slightly firm to the touch and the filling doesnít wobble when the pie is nudged, 35 to 40 minutes. Let cool for at least 1 hour before serving.



    I baked the pie crust for about 10 minutes prior to filling.
    Was it good? Yes, Very!!
    The bacon seemed to make the pie less sweet than your traditional pecan pie and really provided just a hint of bacon flavor.
    Why in the hell should I have to "Press 1 for English?"

  2. #2
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Dude!!!!! Where is the whipped cream??? Make me a spot at the table.

  3. #3
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default

    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  4. #4
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Bacon is showing up everywhere these days!

    Great job Greg!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  5. #5
    Join Date
    Mar 2012
    Location
    South GA
    Posts
    108

    Default

    I love me some pecan pie. Adding bacon to it ....
    UDS, CharGriller w/SFB, Maverick ET 7 & ET 732
    and now a brand new BBQ Guru PartyQ!

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