Maple Bacon Bourbon Tabasco Cashew Pecan Pie

When somebody mentions pie, two things come to mind; pecan pie and my mouth.
When somebody says such and such is as American as apple pie, I snicker and mock their prudish pedestrian profession. Pie, man, PIE is made for pecans and pecans is made for pie.
Until recently I have procured my pecan pies from retail establishments. I’d never investigated the possibility of creating my very own. I thought I needed a third degree black belt in pie-fu to manifest such a delight. All these years of scoring my fix from pie slingers while I could have been growing my own…

As you might know, I am never satisfied with “normal” recipes and will not accept rote recipes without lifting my leg and decorating them with my own touch. This recipe is no different in that respect. In fact, I may have gone a bit overboard! You need not add everything that the title suggests. It is a superwhamified version of Karo’s classic pecan pie recipe.

For classic pecan pie:

1 cup Light OR dark corn syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1-1/2 cups pecans
1 (9-inch) unbaked or frozen** deep-dish pie crust

Directions as cut n pasted right from Karo:
Preheat oven to 350°F.

Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.

Bake on center rack of oven for 60 minutes. Cool for 2 hours on wire rack before serving.

**To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.

Yawn. I mean it’s good but nowhere as good as the super exciting version below. The Tabasco sauce in it does not make it hot and spicy. If anything it gives it a mild fruity flavor. Add more if you want it to be hot.

For the Maple Bacon Bourbon Tabasco Cashew Pecan Pie:

1/2 C Light OR dark corn syrup
1/2 C Maple syrup (Grade B is preferred but Grade A is acceptable) 3 eggs
1 C sugar
2 TBSP butter, melted
1 tsp vanilla extract
3/4 C pecans
3/4 C Cashew halves or pieces (pieces distribute better)
2 Pieces crispy fried bacon, finely crumbled
1 TBSP Burbon or whisky
1/4 tsp Tabasco sauce (this is non-negotiable, Tabasco only!) 1 (9-inch) unbaked or frozen** deep-dish pie crust

I snip my bacon across the slice into 1/8 inch matchsticks using scissors.
I also toast the pecans in a small pan over medium-high heat, flipping or stirring frequently. Don’t go for browning, just go until they’re good and hot, hotter than your tongue would accept.

Preheat oven to 350°F.

Mix corn syrup, maple syrup, eggs, sugar, butter, vanilla, bourbon, and Tabasco sauce using a spoon. Stir in pecans and cashews. Pour filling into pie crust.

Bake on center rack of oven for 60 minutes. Cool for 2 hours on wire rack before serving.

**To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.

You can leave out the maple syrup in favor of all corn syrup (makes a firmer pie). You can leave out any other ingredients that make you feel icky. I prefer the bacon cashew Tabasco version but I just had to develop an over the top version in order to keep my WTF credentials current.

If you want a firmer, chewier pie, use a non deep-dish frozen pie crust, I like Pet-Ritz brand. You’ll have a half cup of pie goo left over. Feed it to the ants…
This is the type of pie you can eat with your hands without goo running all over them. Perfect for pies-on-the-go.

Whichever version you end up making, you will be amazed at just how simple it is to make your very own Pie Of The Gods.