Bacon and Cane Syrup Pecan Pie
Happy Thanksgiving everyone! Let's start off this yummy holiday with a delicious Bacon and Cane Syrup Pecan Pie!
*Recipe from Blackberry Patch
8 large egg yolks
1 tsp pure vanilla extract
2/3 cup packed light brown sugar
4 oz (1/2 cup) unsalted butter, cut into 4 pieces
1/2 cup Dickey Farms Pure Cane Syrup
1/2 cup heavy cream
1/3 tsp kosher salt
1 1/2 cups Dickey Farms pecan halves, toasted, cooled and coarsely chopped
1/3 cup crumbled cooked bacon (3-4 strips)
Preheat oven to 425°F. Pre-bake pie shell for 15 minutes. Reduce oven temperature to 375°F and continue baking until bottom looks dry and edges are golden (5-7 minutes). Cool on a rack while preparing filling.
Reduce oven temperature to 325°F and place a large rimmed baking sheet on the middle rack.
Put egg yolks in a medium, heatproof bowl. Set on a kitchen towel and add the vanilla. Combine the sugar, butter, cane syrup, cream, and salt in a sauce pan. Heat over medium heat until butter is melted, but mixture is not boiling (3-5 minutes). Whisk constantly, and very slowly pour the hot mixture into the yolks. Strain through a fine strainer over a measuring cup.
Spread the pecans evenly in the piecrust. Sprinkle the crumbled bacon evenly over the pecans. Slowly pour the filling over the pecans. Put the pie on the baking sheet and bake until the center of the pie is slightly firm to the touch and the filling doesn't wobble when the pie is nudged, 35-40 minutes. Let cool for at least 1 hour before serving.