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!
Author:
Nikki Jane
INGREDIENTS
- 1 pie crust (homemade or store-bought)
- 1/4 cup butter
- 1 cup sugar
- 3 eggs
- 1/4 tsp salt
- 1 tsp vanilla
- 2 tbsp bourbon (optional)
- 1 cup light corn syrup
- 1 cup pecans (whole and pieces)
- 1/4 cup diced bacon
DIRECTIONS
- Light Pit Barrel® according to instructions. Add cherry wood chunks (optional hickory for extra smoke).
- Place pie crust into heavy-duty or disposable pie plate.
- Cook diced bacon until crisp. Add pecans during last few minutes to toast.
- Cream together butter and sugar.
- Add eggs one at a time, mixing between each addition.
- Mix in remaining ingredients and pour into pie shell.
- Place pie on Pit Barrel® grill grate.
- Pie should be set but slightly soft in center. If needed, finish in 350° oven until fully set, checking every 10 minutes.
