Peanut Butter Bacon Pie

One of the new pies at Pie Night this year was a Peanut Butter Bacon Pie. I found the original recipe at Gourmet and made a few small tweaks.

This was definitely the most talked about pie at Pie Night, and probably the second most loved (the first being Gingered Apple-Cranberry). It will most definitely be at Pie Night for years to come. It far exceeded my expectations.

I would only recommend making this pie in addition to another dessert if you’re serving guests. It has a unique flavor, and is delicious in small doses. I’m not sure anyone would want seconds of this pie, or even a very large slice. BUT, it is very good.

(Picture taken by Brad R.)

Peanut Butter Bacon Pie

Crust:
1 box chocolate teddy grahams (or chocolate wafers), finely crushed in a blender
3/4 stick butter, melted

Bacon:
12 bacon slices
1/4 cup sugar
2 tsp ground cinnamon

Filling:
1/2 cup sugar
1 cup milk
1 cup creamy peanut butter (not natural)
1/2 tsp pure vanilla extract
1 1/4 cups chilled heavy cream
1/3 cup salted roasted peanuts, finely chopped

Combine cinnamon and 1/4 cup sugar.

Cook bacon (in 2-3 batches if necessary) in a heavy skillet over medium heat, turning once, until lightly browned on edges but still flexible. Transfer to paper towels to drain. Immediately after placing bacon on paper towels, coat thoroughly with cinnamon sugar. Press cinnamon sugar gently into bacon to ensure every inch is covered.

Pour off fat from skillet and arrange cinnamon sugar coated bacon in skillet in one layer. Cook bacon over low heat, turning occasionally with tongs, until sugar has dissolved and then caramelized (sugar melts very slowly and burns easily; reduce heat if necessary after sugar begins to caramelize) and completely coats bacon, 8-10 minutes. Add more cinnamon sugar as needed to make sure it’s completely covered. Bacon will be dark and look lacquered. Transfer bacon with tongs to a cutting board to cool. When bacon is cool, finely chop 9 slices, leaving remaining 3 slices whole.

Stir together wafer crumbs and butter, then press onto bottom and up side of pie plate. Bake at 350 for 10 minutes. Cool.

Heat 1/2 cup sugar and milk in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Remove from heat and whisk in peanut butter and vanilla until combined well, then transfer to a bowl and cool completely in an ice bath, stirring occasionally.

Beat cream with an electric mixer until it holds stiff peaks. Fold into peanut butter mixture. Add peanuts and most of chopped bacon (save some for garnish) gently but thoroughly. Transfer filling to pie shell, smoothing top.

Sprinkle remaining chopped bacon over the top. Cut remaining 3 bacon slices into 2-inch-long pieces and arrange decoratively in center of pie. Freeze pie, uncovered, until frozen hard, about 5 hours. Let pie soften slightly in refrigerator before serving, about 30 minutes.

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One Response to Peanut Butter Bacon Pie

  1. Pingback: Pie Night 2011 | the sommerkorns

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