Whiskey Bacon Pecan Pie {with Tullamore D.E.W.}

Bacon lovers unite!  It's the 2nd Annual Bacon Fest Sacramento!!  In honor of such a momentous happening, I pulled out all the BIWB stops and created a pecan pie fit for a true bacon lover.  

Honey caramel shellacked bacon surrounded by crispy pecans topping a whiskey scented filling chocked full of pecans...Wow, are you swooning?

Maybe salivating just a bit?

Yeah, I had that trouble as well.  And, I will admit...When reviewing the photos for this post, I was actually salivating.  Yeah, I know...Tough to admit for this girl: unabashed salivating over food pictures.  

Shameless drooling...

Jacqueline and I first tasted Tullamore D.E.W. a few months ago at The Pour House in Sacramento.  We were invited because of our blogger buddy Ally (over at A Girl and Her Fork) forwarded our blog to the folks at Tullamore.  Thank you, Ally!

We are so thankful to Tim Herlihy, Tullamore's Ambassador, for his time teaching us about the making and flavor profiles of Irish whiskey.  I am forever changed when it comes to whiskey, both as a libation and as a baking booze.  Just amazing Irish Whiskey and this pie really does showcases its rich caramel and warm woody flavors.   

The BIWB possibilities are endless for Tullamore and us...A challenge we gladly accept!!  #Glasses Up!

Please do check out all the happenings at this year's Bacon Fest Sacramento...A lot of fun and a lot of bacon!  


We're partying at the Pi Day Pie Party at Crazy for Crust today. Come party with us!
Pin It

Step-by-Step

I really like this whiskey version of my booze-infused pie crust the best so far.  To see how to make the crust, mosey on over to my Hard Cider Apple Pie.  Super easy pie crust.    Then, roll it out on a floured surface to a 12 inch round.  Place in your pie pan, crimp the edges and refrigerate while you make the filling.

Chop and fry the bacon.  Fry just to the crispy stage and drain well on a paper towel.  Can you smell it?

Make the filling by combining all the ingredients, except the pecans, in a stand mixer.  Beat on medium for a minute. 

Add the pecans.  Beat well to combine.  It should be foamy. 

Pour into prepared pie shell and cover edges with foil or crust shield.

Bake as directed until the top is set and the center still jiggles.  Remove from the oven while you make the topping.  It's a beautiful pie already!

Make the topping by combining the sugar, butter, bacon drippings and honey in the sauce pan.  Rub a drop of oil on your measuring spoon to help the honey slip right off.  Cook until the sugar dissolves.  

Add the pecans and cooked bacon.  

Mix to combine. Salivating yet?

Spoon the topping over the pie filling and replace foil or crust shield.

Bake until the top is bubbly and golden brown.

Cool for a solid 3 hours at room temperature before you cut it. 

It will smell heavenly and you will have a tough time not sampling the topping...Surely, worth the wait!

Whiskey Bacon Pecan Pie

Makes one 9 inch pie

Pie Crust (makes 2 crusts, freeze the second crust)

2 1/2 cups all purpose flour

1 tsp sugar

1/2 tsp baking powder

1/2 tsp fine salt

6 tbsp unsalted butter cut into a dice, keep chilled

6 tbsp Crisco shortening (regular or butter flavor)

4 tbsp Tullamore D.E.W Irish Whiskey

4-6 tbsp ice water (water with ice cubes)

Filling

4 eggs, lightly beaten

1/4 cup firmly packed brown sugar

1/4 cup granulated sugar

1/2 tsp fine salt

1 cup light corn syrup

2 tbsp unsalted butter, melted

2 tbsp Tullamore D.E.W. Irish Whiskey

1 tsp pure vanilla extract

1 cup chopped pecans

Topping

1/3 cup firmly packed brown sugar

2 tbsp unsalted butter
1 tbsp bacon drippings (reserved, see below)

3 tbsp honey

4 strips thick sliced bacon, chopped, cooked and well drained (about 1/3 pound); reserve drippings

1 3/4 cups pecan halves (8 oz)

Directions

Make the Crust

1. In a large bowl combine the flour, sugar, baking powder and salt. Cut in the butter and shortening into the flour using a pastry cutter until the mixture resembles coarse meal (a bit smaller than peas). 

2. Sprinkle in 2 tbsp whiskey, mix like you’re tossing a salad.  Then add 2 tbsp ice water and mix with a fork, just to moisten.  Repeat with the remaining whiskey and ice water, mixing with fork after each addition. 

3. Add just enough of the remaining ice water in 1 tbsp increments to make a dough that just holds together.  Work quickly to keep the ingredients cold. 

4. Divide into two discs, cover each with plastic wrap.  Freeze one disc for another time and refrigerate the other disc until ready to use (at least 30 minutes).

Assemble the Pie

Remove the dough disc from the refrigerator.  On a well-floured surface, roll out the disc to 12 inches for a 9 inch pie pan.  Carefully transfer the dough to the pie plate.  Crimp the edge.  Refrigerate until ready to fill.

Make the Filling

1. Preheat oven to 350F.
2. In a stand mixer with the whisk attachment, combine eggs, brown sugar, granulated sugar, salt, corn syrup, butter, whiskey, and vanilla.  Beat on medium until well combined and frothy.  
3. Add the pecans and beat just to combine.

4. Pour into prepared pie shell and cover edges with foil or crust shield.

5. Bake for 35 minutes until top is just almost set but filling is still very jiggly.  Remove from the oven.

Make the Topping

1. In a medium saucepan, combine the sugar, butter, reserved bacon drippings, and honey.  Cook on medium for 2 minutes or until the sugar dissolves.  Add the pecans and cooked bacon.  Carefully spoon over the pie filling.  Replace foil or crust shield

2. Bake 15-20 minutes or until the top is bubbly and golden brown.  Careful not to burn the nuts.  3. Remove the crust shield the last 5 minutes.  Cool to room temperature before serving.

I had the pleasure of sharing this pie with Jacqueline and her hubster and they both really loved it.  It keeps so well and the flavors just get better and better with time.  My favorite breakfast this week!   

Cheers!

Ellen