On-AirVirginia This Morning


My Oh My – Bourbon Bacon Pecan Pie by Teeny Lamothe

Posted at 11:18 AM, Jan 08, 2014
and last updated 2014-01-08 11:18:08-05

RICHMOND, Va (WTVR) - Entrepreneur and baking expert Teeny Lamothe shared the recipe for  her signature Bourbon Bacon Pecan Pie. Get more delicious pie recipes from Teeny by visiting her at http://teenypies.tumblr.com/ .


6 tablespoons (3/4 stick) unsalted butter, at room temperature

1 cup packed light brown sugar

3 medium eggs

1/2 teaspoon salt

1 teaspoon pure vanilla extract

3/4 cup dark corn syrup

2 tablespoons bourbon

4 strips bacon, well cooked and roughly chopped

11/2 cups chopped pecans

1/2 batch Whole Wheat Double Crust (page 00)

TK all-purpose flour, for rolling out the crust

1. Preheat the oven to 350°F with a rack in the middle position.

2. Whisk together the butter and sugar with a wire whisk in

a large mixing bowl until the mixture is light and fluffy.

Add the eggs, one at a time, mixing after each addition. Add

the salt, vanilla, corn syrup, and bourbon and whisk until

everything is fully incorporated. Stir in the bacon and 1 cup

of the chopped pecans. Set aside.

3. Prepare the crust: Place the dough on a floured work surface

and with a floured rolling pin roll it into a rough 10-inch circle

about TK-inch thick. Lay the crust into a 9-inch pie dish,

gently press it in, and trim any excess dough from the edge

with a paring knife, being sure to leave a .-inch overhang.

Tuck the overhanging dough under itself and crimp. Place the

lined pie dish on a rimmed baking sheet.

4. Arrange the final ó cup of pecans in a layer on the bottom

of the pie shell. Give the filling one last stir, in case anything

has settled to the bottom. Pour the filling over the pecans and

bake until the crust and the pecans are a golden brown and

the middle of the pie no longer wobbles, 50 to 60 minutes.

Let cool at room temperature until the filling is set, at least

45 minutes, before serving.