Maple Whiskey Bacon Pecan Pie
 
Prep time（準備時間）
Cook time（加熱時間）
Total time（合計時間）
 
A delicious twist on a Thanksgiving favorite that includes everything good in life.
Author（投稿者）:
Recipe type（レシピカテゴリ）: Dessert
Cuisine（どこの料理）: American
Serves（何人分）: 1 9inch pie
Ingredients （材料）
  • Pie Crust (this makes enough for two crusts so freeze the second one and have pie again later)
  • 2½ (320 g) cups all-purpose flour
  • 1 tsp sugar
  • ½ tsp baking powder
  • ½ tsp salt
  • 6 tbsp (85 g) unsalted butter (chilled and diced)
  • 6 tbsp (85 g) shortening (Crisco would be traditional but the stuff that comes in a squeeze tube in the baking aisle at Japanese supermarkets works fine)
  • 4 tbsp whiskey (same theory behind this as vodka in pie crust—improves the texture)
  • 4-6 tbsp ice water (leave the ice cubes floating in it)
  • Filling:
  • 4 eggs
  • ¼ cup (50 g) firmly packed brown sugar (the light brown stuff in Japanese grocery stores is fine)
  • ¼ cup (50 g) granulated sugar
  • ½ tsp salt
  • 1 cup (237 ml) pure maple syrup
  • 2 tbsp (28 g) unsalted butter (melted)
  • 2 tbsp whiskey
  • 1 tsp vanilla extract
  • 1 cup (109 g) chopped pecans
  • Topping:
  • ⅓ cup (67 g) firmly packed brown sugar (the light brown stuff in Japanese grocery stores is fine)
  • 2 tbsp (28 g) unsalted butter
  • 1 tbsp of bacon drippings
  • 3 tbsp honey
  • ⅓ lb (150 g) bacon (chopped, cooked, and drained—reserve the dippings)
  • 1¾ cups (173 g) of pecan halves
Instructions（作り方）
  1. Make crust: combine flour, sugar, baking powder, and salt in a large bowl. Use a pastry cutter to cut in butter and shortening until the mixture resembles coarse meal.
  2. Sprinkle in 2 tbsp of whiskey and toss with a fork. Add 2 tbsp of the ice water and mix with a fork until moistened. Repeat with remaining whiskey and 2 more tbsp of ice water, mixing after each addition.
  3. If necessary, continue adding remaining ice water in 1 tbsp increments until the dough holds together.
  4. Divide dough into two disks and wrap in plastic. Freeze one for later use and refrigerate the other for at least 30 min to overnight.
  5. Remove refrigerated dough from plastic and on a well-floured surface roll out to about 12” for a 9” pie pan. Carefully transfer the dough to a pie plate, crimp edges, and refrigerate until ready to fill. (*if getting flour all over isn’t your favorite thing, see the "Notes" section for a flour-free rollout method).
  6. Make filling: preheat oven to 350F (180C)
  7. Chop pecans in food processor if only halves are available
  8. Crack eggs into large bowl and lightly beat with hand mixer.
  9. Add brown sugar, granulated sugar, salt, maple syrup, melted butter, whiskey, and vanilla to the eggs and beat on medium until combined frothy.
  10. Add the chopped pecans and beat until just combined.
  11. Pour mixture into pie shell and cover edges with foil so they don’t burn.
  12. Bake 35 minutes until the top is set but still jiggly. Remove from oven.
  13. Make topping (I did this about 10 min before the pie’s 35 min were up): cook your chopped bacon and reserve the drippings
  14. Combine sugar, butter, reserved bacon drippings, and honey in a medium sauce pan and cook on medium until the sugar dissolves (about 2 min). Turn off heat, add pecans and bacon, spoon the mixture over the pie filling, and replace the foil.
  15. Bake another 15-20 min (until top is bubbly and golden brown but be careful not to burn the nuts and bacon!). Remove the foil for the last 5 minutes of baking to brown the crust.
  16. Cool at least 3 hours-overnight to ensure proper filling consistency before serving.
Notes（コツ・ポイント・注意点）
★Make ahead: Pecan pie is actually better if it sits for a bit between oven and serving table so it perfectly fine to bake this the night before you serve this. Additionally, an overnight chill in the fridge is good for the crust as well so you could make the crust two nights in advance, make, assemble, and bake the pie the night before, wrap in foil once cooled, and then serve the day of no problem.
★Rolling out pie crust without the flour mess: rolling out pie crust on a floured surface is the traditional and likely better way to make pie, but if for whatever reason this is difficult for you, you can put the chilled pie dough between two pieces of plastic wrap, roll it out, and then put the whole thing in the freezer for a few minutes to get it easier to work with. Remove from the freezer, remove one piece of the plastic wrap, and put in a pie plate. Remove the other piece of wrap and fit the dough into the plate and proceed as usual. <--I have limited counter space to flour so this works best for me.
Recipe by Entropy in the Kitchen at https://www.xiomaraentropy.com/blog/maple-whiskey-bacon-pecan-pie/