Yes, you read that correctly, pie with bacon. You thought you'd seen it all with the bacon thing but no! I was going over the shopping list for all of the Thanksgiving food on the phone with my daughter, Lily, last week and found what I thought were pecans in my freezer. She started making the pies and I pulled out the 'pecans' and put them in front of her. MOM, this is BACON! Oops. ( I always keep leftovers from my catering jobs to use in other things...cooked bacon bits included). I went to the store and bought pecans but when I got home I thought, 'what's wrong with adding bacon to the pie?' So we did. I can't tell you how good it was. Even my naysayer friend Kris loved it!
Dixie Pecan Pie with Smoky Bacon
2 T sugar
2 T flour
2 c dark Karo
1 t vanilla extract
1/4 t salt
1 c pecan meats
1/3 c cooked, smoked bacon cut in bits
one pre made pie crust, unbaked (see recipe below or store bought works too)
Beat eggs until light. Mix the sugar and the flour and add to the eggs. Beat well. Add Karo, vanilla, salt, pecans and bacon bits. Pour into an uncooked pie shell. Bake at 425 for 10 minutes, reduce heat to 325 degrees and bake for an additional 45 minutes or until set.
My Plain Pastry
2 cups flour, sifted
1 t salt
2/3 c unsalted butter, cut into 1/2" chunks
6-8 T cold water
Place the flour and salt in a food processor. Add the butter chunks and pulse until the mixture is grainy. Add the cold water and pulse until it comes together in a ball. Wrap in waxed paper and refrigerate for 30 minutes. Rol out on a lightly floured board to as thin as you like. Remeber to handle as little as possible so your crust will be light and flaky.
Makes one 2 crust pie or 12 tart shells.
Voted Best Caterer for Tuolumne and Calaveras Counties 2016