Mama D’s Bourbon and Bacon Pecan Pie
We were set up at a local brewery with the Big D’s BBQ food truck when several people came back and asked for dessert. Dessert? We’re a smoked meat place, I thought. But after several inquiries, I said to Big D that we needed to come up with our own signature dessert. Everyone loves bacon and well, bourbon is just about great in everything, add some smoke and our Bourbon and Bacon Pecan Pie was born. Enjoy
Mama D’s Smoked Bourbon and Bacon Pecan Pie
1 hour 5 minutes
A few years back, when we were at a brewery with our Big D’s BBQ Food truck, we received several requests for desserts. The Smoked Bourbon and Bacon Pecan Pie was our answer. After all, who doesn’t love bourbon flavors and bacon?
We make this year round in the restaurant and it sells out quickly.
TIPS: Use a meat thermometer to temp the center of the pie. It is done when it reaches 215-218 degrees farhenheit.
1 cup white sugar
1 cup light corn syrup
1-2 tsp vanilla
2-3 tbls bourbon (or to taste)
1/4 c bacon chopped fine
1 cup pecan pieces
Frozen deep pan pie shell (or make your own from scratch)
Mix together eggs, sugar, vanilla, bourbon
Add syrup. Do not mix with an electric mixer as you will whip in too much air
Inside pie shell, add pecans and bacon. Mix together to evenly distribute the bacon.
Pour custard mixture into the pie shell and allow the pecans and bacon to float to the top. If needed, distribute the pecans on top with a fork to fill in any voids.
Place on smoker at 275 for approximately 1 .5 hours or until center temperature is 215 - 218 degrees. Remove and cool.
This recipe can also be done in an oven as well. Heat oven to 350 degrees and bake for 1 hour.