Bacon Maple Custard Pie Recipe
- 3/4 cup maple syrup
- 2 1/4 cups heavy cream
- 4 egg yolks
- 1 whole egg
- 1 apple
- 1/8 lb walnuts
- 1 9-inch pie crust
- 1/4 teaspoon salt
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon vanilla extract
- 1/2 package regular sized bacon
Par-bake pie crust: Preheat oven to 350 degrees. Line pie refrigerated pie shell with foil or parchment paper and fill with pie weights or dried beans. Bake 10 to 12 minutes or until beginning to set. Remove foil with weights and bake 15 to 18 minutes longer or until golden. If shell puffs during baking, press it down with back of spoon. Cool on wire rack. Lower temperature to 300 degrees.
Prepare filling: In a medium saucepan over medium-high heat, reduce maple syrup by a quarter, 5 to 7 minutes. Stir in cream and bring to a simmer. Remove from heat.
In a medium bowl, whisk together egg yolks and egg. Whisking constantly, slowly add cream mixture to eggs. Strain mixture through a fine-mesh sieve into a cup or bowl with pouring spout. Stir in salt, nutmeg and vanilla.
Cook bacon thoroughly to a crispy level on a skillet. Place evenly throughout the bottom of the crust shell.
Pour filling into crust and transfer to a rimmed baking sheet. Bake in oven for 1 hour. Sauté thinly sliced apples and walnuts in maple syrup and vanilla and place evenly on top of pie after ~30 minutes of baking time. Place pie back in oven and continue to cook until pie is firm to touch but jiggles slightly when moved. Let cool to room temperature before serving.
Recipe by Max Ogden (adapted from a recipe found at biscuitpusher.blogspot.com
) for the 1st Annual Masterbacon held in Portland, OR on 1/17/2009.
Photo courtesy of Zachary van Buuren