With Thanksgiving rapidly approaching, we wanted to share a family favorite pie - Brown Butter Bacon Pecan Pie! This pecan pie is adapted from a recipe from Once Upon a Chef.
Brown butter is found in many traditional PA Dutch recipes, but we wanted to amp up the PA Dutch flavor-profile and add a little salty to the sweet. Enter Stoltzfus Meats bacon! We used both crumbled bacon and bacon fat in this recipe and we love how the hint of bacon balances out what could be a very sweet pie.
What you'll need for this recipe:
1 refrigerated pie crust, room temperature
4 slices Stoltzfus Meats bacon, cooked and chopped
4 T butter
1 T rendered bacon fat
2/3 cup packed dark brown sugar
2/3 cup light corn syrup
1/2 cup golden syrup (King’s)
3 large eggs, at room temperature
1 t vanilla extract
2 1/2 cups pecan halves, coarsely chop half and leave the rest whole
- Preheat oven to 400 F.
- Blind bake the pie crust: Gently roll pie crust on floured surface to smooth out any creases. Place crust in pie plate and crimp edges. Cover crust with parchment paper and add pie weights or dried beans. Bake for 10-12 minutes, until the crust is pale and partially cooked. (Note: cooking times may vary depending on brand of pie crust). Remove parchment and weights and set aside.
- Reduce oven temperature to 350 F.
- Make the pie filling: Add the butter to a small saucepan. Melt it over medium heat and cook, swirling occasionally, until the butter is brown and smells nutty. Remove to a heat-proof container to cool.
- In a large mixing bowl, add brown butter, rendered bacon fat, brown sugar, corn syrup, and golden syrup and whisk until smooth. Whisk in the eggs and vanilla.
- Sprinkle the pecans (reserving a few halves) and bacon to the pie crust. Pour the filling over top (the pecans and bacon will float to the top). Place the reserved halves on top to create a design.
- Place the pie on a baking sheet and carefully slide into oven. Bake for 50-55 minutes, until the pie is just set and bubbling at the edges.
- Let cool for at least 4 hours and serve at room temperature.
As always, if you make this recipe, we would love to hear about it. Please let us know in the comments or be sure to tag us on social media. Thanks for joining us for Stoltzfus Eats… where feeding you is our pleasure!