Hickory Smoked Bacon Bourbon Pecan Pie
This sweet and salty recipe will be a great dessert after any BBQ. By combining bacon, bourbon, and pecans it can only be divine!
1 pie crust (homemade or store-bought)
1⁄4 cup of butter
1 cup sugar
1⁄4 tsp salt
1 tsp vanilla
2 tbsp bourbon (optional)
1 cup light corn syrup
1 cup pecans (I mixed whole and pieces)
- 1⁄4 cup diced bacon
Light your Pit Barrel® according to instructions. Recommend adding 2-3 chunks of cherry wood. Optional: add a chunk of Hickory to the coals.
Place the pie crust in a heavy duty pie plate or use disposable tin pie plate.
Dice bacon and cook until crisp. Add the pecans during the last couple of minutes to toast them.
Cream together the butter and sugar.
Add eggs, one at a time, mixing between each addition.
Mix in remaining ingredients and pour into the pie shell.
Place in the Pit Barrel® on the grill grate.
The pie should be fairly set yet soft in the center when done. If you remove the pie and it isn't quite set, set your oven to 350°. Put the pie in the oven while it is heating up. By the time the oven reaches temp, your pie should be set up. If not, continue to check it every 10 minutes.