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.