Looking for a festive twist on this holiday classic? We've got you covered. Enjoy a slice of whiskey maple bacon pecan pie on a cold winter day!

This recipe was sent in by Sunny Moody of Grilled Fit BBQ - thank you Sunny!

You Will Need

Crust:

• 1 ¼ Cup flour
• 1 stick unsalted butter (cubed and frozen)
• 1/4 tsp salt 
• 2 Tbsp sugar
• 1 tsp vanilla
• 1 tsp cinnamon
• 4-6 Tbsp iced cold water

Filling:

• 5 Tbsp butter
• 2/3 cup brown sugar
• 3 eggs
• 2 Tbsp Tennessee Whiskey
• 1/2 cup pure maple syrup (or substitute)
• 1/2 tsp Himalayan pink sea salt
• 1 tsp Kosmo’s Q Sweet Honey Pecan rub
• 2 tsp vanilla extract
• 1 ½ cups pecan pieces
• 8 slices thick cut bacon
• 1/8 cup maple syrup
• 1 Tbsp brown sugar  

The Prep

Let's get the crust out of the way first. In a large bowl, mix the flour, sugar, salt, vanilla and cinnamon together. Add the cubed butter on top. Using a pastry cutter, cut the butter into the dry ingredients until all flour is coated. You’re looking for pea-sized bits of flour coated butter.

Add 4 Tbsp of iced water. If it needs additional cold water, add one teaspoon at a time. The resulting mix should look crumbly, but should hold together if you pinch it in your hands. Over-mixing will cause it to become tough while baking -you want to keep it nice and flaky.

The Cook

Pull the dough out of the bowl. Quickly form a ball and wrap in saran wrap. Place in the fridge for at least 30 minutes, before rolling it out slightly larger than your pie tin. Cut edge of dough off around the pie tin and crimp the edges, or use a fork to press the edges. Poke holes in the bottom of the pie crust with a fork. Finally, place it in the freezer for 30 minutes while you prepare the filling.

In a small saucepan over medium heat, melt 5 Tbsp of butter. Then add brown sugar and stir until smooth and creamy (about 2 min). Remove from heat and let it cool.

In a separate bowl, combine eggs, whiskey, maple syrup, sea salt, Sweet Honey Pecan rub, and vanilla. Mix to combine. Add in the cooled brown sugar mixture, and mix again.

Place the pecans in the bottom of your frozen pie crust and pour the filling mixture over the pecans. Place the pie on your smoker at 350ºF (177ºC) for 1 hour (preferably using Pecan wood for smoke).

The Payoff

While the pie is cooking, chop bacon into small pieces and cook till crisp. Add in maple syrup and brown sugar. Stir to coat well. When the pie comes off the cooker, spread everything on top evenly.

Serve the pie warm, with fresh homemade whip cream! (For the best whip cream, mix 1 Cup Heavy Cream with ½ cup powdered sugar and 1 tsp vanilla. Mix on Medium speed for about 5 minutes until stiff peaks form.)

Enjoy!

Once more, thanks to Sunny Moody of Grilled Fit BBQ for this pie recipe! We hope everyone enjoys it.

Catch you on the next recipe!

Whiskey Maple Bacon Pecan Pie

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Category

Holiday Recipes / Pies

Servings

5-7

Prep Time

30 minutes

Cook Time

1 hour

Looking for a festive twist on this holiday classic? We've got you covered. Enjoy a slice of whiskey maple bacon pecan pie on a cold winter day!

Author:

Sunny Moody of Grilled Fit BBQ

Ingredients

Crust:

• 1 ¼ Cup flour
• 1 stick unsalted butter (cubed and frozen)
• 1/4 tsp salt
• 2 Tbsp sugar
• 1 tsp vanilla
• 1 tsp cinnamon
• 4-6 Tbsp iced cold water

Filling:

• 5 Tbsp butter
• 2/3 cup brown sugar
• 3 eggs
• 2 Tbsp Tennessee Whiskey
• 1/2 cup pure maple syrup (or substitute)
• 1/2 tsp Himalayan pink sea salt

• 1 tsp Sweet Honey Pecan rub

• 2 tsp vanilla extract
• 1 ½ cups pecan pieces
• 8 slices thick cut bacon
• 1/8 cup maple syrup
• 1 Tbsp brown sugar

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Directions

Crust

1. Mix flour, sugar, salt, vanilla and cinnamon in a large bowl. Add cubed butter on top. Using a pastry cutter, cut the butter into the dry ingredients until flour is coated.
   

2. Add 4 tbsp of ice water. If it needs additional cold water, add 1 tsp at a time. It should look crumbly, but if you pinch it in your hands it will hold together.  rm.)

3. Form a dough ball and wrap in saran wrap. Place in fridge for at least 30 minutes before rolling out slightly larger than pie tin. 
   

4. Cut edge off, around pie tin and crimp edges, or use a fork to press edges. Using fork poke holes a few times in bottom of pie crust. 
   

5. Place in freezer 30 min while preparing filling.
   

Filling

1. Melt 5 Tbsp butter in a small pan, then add brown sugar and stir for 2 min. Remove from heat and let cool.
   

2. Combine eggs, whiskey, maple syrup, sea salt, Sweet Honey Pecan rub, and vanilla, as well as cooled brown sugar mixture. Mix well.

Pie

1. Place Pecans in bottom of frozen pie crust and pour filling mixture over pecans
   

2. Place on smoker at 350ºF (177ºC) for 1 hour.
   

3. Chop bacon into small pieces and cook till crisp. Add in maple syrup and brown sugar. Stir to coat. Place evenly on top of warm pie.

4. Serve with fresh homemade Whip Cream.