Josh Ritchie, Sun Sentinel
November 16, 2011
Cynthia Lorow's maple bacon pecan pie
1 round of refrigerated pie crust
6 tablespoons unsalted butter
1 cup brown sugar, packed
3/4 pure maple syrup (Do not use maple flavored pancake syrup)
2 teaspoons vanilla extract
1 teaspoon grated orange zest
1/2 teaspoon salt
2 cups pecan pieces or quarters
4 strips of crisp cooked bacon, crumbled
Preheat oven 350 degrees. Fit pie crust into bottom of a 9-inch pie plate, crimp the edges, prick bottom of crust with a fork and chill until ready to use.
Melt butter in small saucepan over medium heat. Add brown sugar and stir until smooth. Stir in maple syrup, vanilla, orange zest and salt and remove from heat.
Lightly beat eggs in a medium bowl. Add a small amount of the sugar mixture into the eggs to warm them, then slowly add the rest of the sugar mixture, whisking constantly. Add the pecans and stir gently until coated. Pour into pie shell and top evenly with bacon. Press bacon pieces slightly into filling.
Place on a baking sheet to catch any spills and place in the oven. Bake 50 to 60 minutes or until filling is set and slightly puffed. Allow to cool before serving.
Nutrition information per serving: 587 calories, 56% calories from fat, 36 g fat, 10 g saturated fat, 87 mg cholesterol, 62 g carbohydrates, 7 g protein, 368 mg sodium, 3 g fiber