Yield: Yields one 9-inch pie
Servings: 8 to 10
Bacon may sound like an odd addition to pecan pie, but its salty, smoky flavor balances the sweetness of the filling in a beguiling way. Cane syrup, Louisiana’s version of maple syrup, has a rich flavor; it’s available in well-stocked grocery stores.
Make Ahead Tips
The pie dough may be made up to 1 month ahead; wrap it well in plastic wrap and foil and freeze it. Defrost in the refrigerator overnight before rolling it out. The pie can be made up to 1 day ahead (store covered with plastic at room temperature), but it’s best eaten warm.
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.
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This is a great recipe for pecan pie however I did not like the bacon in it. I thought it ruined it. I love bacon but this combination is not compatible at all. Bacon is for breakfast not with dessert. Next time I make this pecan pie instead of bacon I will add chunks of dark chocolate.
My Grandmother from Alabama always used cane syrup in Pecan Pie. It's what was traditionally used in the south long before Karo was ever thought of. It works especially well in bourbon pecan pie (brown sugar recipes not white sugar).
I made this a couple weeks ago and my husband is still telling people how good it is. I will be making it for Thanksgiving along with the spiced sweet potato ice cream.
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