Good Monday to you!
I hope your weekend was a good one and that you are ready to look over this weeks Man Food Monday experiment.
A few weeks back we had a very good friend of mine drop by on his way home, now dropping by our place is not done lightly…..we live in the hinterlands and there is rarely a person that happens to be in the area by providence! My buddy Ray has been cooking on a smoke quite a bit longer than I have and we have had a few discussions about the what and Why concerning smoking. While he is not a pro he is accomplished and the talks we have some times develop into those Light bulb idea times for Michelle and me. This visit was no exception. We were talking about what we have been doing with the blog and some of the ideas we have for future cooks, Ray kind of offhandedly mentioned a certain “pie” he had placed on his grill to warm up and how good it turned out. This started Michelle and I to thinking, we had talked about what desserts we could try, what would work? I love pecan pie so why not that? Now we knew it could not be just any old pecan pie for this so what were some other things that we could do to “man “ it up? I like bacon and most folks like a little adult beverage from time to time so this weeks project was born. A “Hickory Smoked Bacon & Bourbon Pecan Pie”. WOW Perfect! Man I have to tell you this was almost heaven on a plate…..A bag of Pecans, a few strips of Bacon fried JUST right, a splash of good ole Kentucky bourbon plus the talents of Michelle it could not have been better. All I did was setup the smoker and monitor the temperature, Michelle did the rest.
So sit back and read through and I hope you try this on your own smoker soon and let me know how it goes.
Thanks for stopping by,
From Michelle: I just wanted to add a few things about the recipe. First, if you don’t want to use bourbon or bacon, this will work if you leave them out. And second, I can not say enough about how wonderful it was to cook this on the smoker. When I make pecan pie, I usually have to tent it with foil the last few minutes to keep the crust from burning. This baked up beautifully as is. The wood did give it a smokey flavor, but if you don’t want a smokey flavor, it could still be cooked on the smoker without the wood and would make a beautiful traditional pie.
- 1 pie crust (homemade or store bought
- ¼ cup (1/2 stick) butter
- 1 cup sugar
- 3 eggs
- ¼ tsp. salt
- 1 tsp. vanilla
- 2 Tbsps. bourbon
- 1 cup light corn syrup
- 1 cup pecans
- ¼ cup crisp fried bacon, crumbled
- Make sure smoker is level. If it is not, you could end up with a slanted pie or even have some filling cook out of the pie shell.
- Heat smoker with hickory wood to between 250 and 300 degrees.
- Line pie plate with crust, trimming edges and crimping if desired.
- Cream together butter and sugar.
- Add eggs one at a time, mixing well after each addition.
- Mix in remaining ingredients.
- Pour into pie shell.
- Place on the smoker.
- Mine took about an hour and ten minutes to cook, but if you are cooking hotter or cooler that time could vary considerably. I would begin checking it at about an hour. It should be soft but set in the center.
This recipe was shared on Foodie Friends Friday.