Bacon Butterscotch Pie
Ease of preparation: Medium
Yield: 1 pie
Ingredients:
Bacon graham cracker crust
2 ¾ cups (660 ml) graham cracker crumbs
8 slices cooked bacon
¼ cup (60 ml) melted butter
3 tablespoons (45ml) melted bacon fat
1/3 cup (80 ml) brown sugar
Butterscotch filling
2 cups (480 ml) milk
2 cups (480 ml) heavy cream
2 cups (480 ml) dark brown sugar
4 tablespoons (60 ml) flour
4 tablespoons (60 ml) cornstarch
6 egg yolks, whisked
2 teaspoons (10 ml) vanilla
4 tablespoons (60 ml) butter
1 teaspoon (5 ml) salt
8 slices cooked bacon, roughly chopped, to top
Method:
Let’s get baking!
For the bacon graham cracker crust, preheat oven to 350 F (175 C).
Add graham cracker crumbs to a bowl. In a food processor, pulse bacon slices to crumbs, then add to graham cracker crumbs. Pour melted butter and bacon fat over mixture and stir together to combine thoroughly.
Press mixture into a 9-inch (22 cm) pie plate and bake for 8-10 minutes or until lightly toasted.
For the butterscotch filling, in a heavy saucepan over medium heat, whisk together milk, heavy cream, dark brown sugar, flour and cornstarch. Continue whisking until thoroughly combined. Remove from heat and add 2 tablespoons (30 ml) of hot mixture to whisked egg yolks to temper. Add egg yolk mixture back to saucepan, whisking. Cook over medium-low heat for 10-12 minutes, whisking constantly to thicken.
Remove from heat and whisk in vanilla, butter, and salt. When thoroughly combined, pour into pre-baked crust.
To finish, top with chopped bacon. Chill in refrigerator for at least 1 hour to set before serving.