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Bacon & Bourbon Pecan Pie

Lord Honey, like a lot of y'all--pecan pie is my favorite when it comes to holiday pies. Well, let me tell y'all, I've put a twist on this traditional favorite that will have y'all rethinkin' your top pie pick. That's right, just go ahead and write my "Bacon & Bourbon Pecan Pie" in the new #1 spot.

Bacon & Bourbon Pecan Pie

Jason Smith, FNS

Serves 6-8


6-strips bacon, diced

1 ½-cups pecans, whole or chopped

1-cup light corn syrup

½-cup white sugar

½-cup brown sugar

3-TBSP butter melted


2-tsp vanilla

4-TBSP bourbon

Pinch of salt

1-pie crust, unbaked


· Preheat oven to 350°.

· In a skillet, over medium heat, add the bacon and cook until crispy. Add the pecans and stir for a few mins, this allows the pecans to toast. Remove and let cool.

· In a mixing bowl, place the syrup, white and brown sugars and stir, add the butter, eggs, vanilla, bourbon and salt, stir to combine.

· Stir in the bacon pecan mixture.

· Pour into prepared pie shell, place on baking sheet and cover with a piece of foil.

· Bake for 35 mins, remove foil and bake for another 25-30 mins or until there is still a slight jiggle in the middle.

· Remove pie and let cool to room temperature, slice and enjoy or wrap and store in fridge until later.

· This is great served with bourbon ice cream, or with bourbon whipped cream.

Tip: Make sure to always let your pie dough rest In fridge until ready to use.


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Merry Christmas Jason, I have such a hard time finding where the print button is I just rewrite them. Help an old lady out lord honey ! Lol

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