Deliciouness abounds in this pie. I absolutely love the combination of sweet and salty. The candied bacon and maple cream kind of stole the show - as in, I could eat a whole bowl of just those two combined. :) Seriously though, this pie was good! I served it to my parents and husband and they all proclaimed it delicious and they were all surprised at how much they LOVED the bacon.
Personally, I still like pumpkin pie better than sweet potato (it's a texture thing) but I would totally make this again and serve it to guests and especially find more uses for that bacon. This is really an awesome twist on the traditional pumpkin pie. I'm already dreaming of the leftovers for breakfast. [Just a small note - the bacon looks dark in the picture but it was not burned I assure you!]
There are a few steps to this pie but it is not difficult and the steps do not need to be completed all at once.
SWEET POTATO MAPLE BACON PIE
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1 pie crust in a pie pan (you can make your own or buy a prepared one)
2 c. pureed sweet potato
2 eggs slightly beaten
1 c. evaporated milk
2 Tb. maple syrup
2/3 c. sugar
1/2 tsp salt
1 1/4 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
Preheat oven to 425 degrees. Combine the sweet potato, milk, egg, and maple syrup in the blender. Add the spices. Pour into the crust. Bake at 425° for 15 minutes. Then decrease oven to 350° and bake for 35-45 minutes until set.
3 strips bacon, roughly chopped (mine was fairly thick)
1 tsp. maple syrup
1 tsp. brown sugar
Toss the bacon with brown sugar and maple syrup. Cook until crisp stirring and moving continually. It cooks fairly quickly and you need to keep an eye on it. Drain and cool completely.
1 c. whipped cream
2 Tb. maple syrup
1 tsp. vanilla extract
Just before serving, whip the cream for 1 minute. Add maple syrup and vanilla. Whip until stiff peaks form. Spread on top of pie. Top with candied bacon pieces.
Wow, this looks so good!ReplyDelete
Ah-Maz-ing! Bacon and maple syrup?!? Whats not to love!?! Thanks for posting this, I am so making it!ReplyDelete
How did u get such a nice and firm consistency for the custard filling?ReplyDelete