WAITRESS Pie Contest: Drunken Bacon Whoopie Pie

“because making drunken whoopie doesn’t always turn out the way you hope…”

Drunken Bacon Whoopie Pie
Submitted by Ken & Tracy Nilsen


One pre-made pie crust or your favorite pie crust recipe.

Toasted Pecans and Bacon:

8 strips cooked bacon, roughly chopped, plus 2 tablespoons reserved bacon grease

1 1/4 cups roughly chopped pecans

Pie Filling:

3 large eggs

3/4 cup corn syrup

1/2 cup granulated sugar

1/2 cup brown sugar

3 ounces melted butter

2 tablespoons bourbon

2 teaspoons vanilla extract

1/2 teaspoon salt

Pre Heat Oven to 325 degrees F.

For the toasted pecans and bacon:

Add the bacon grease to a medium skillet over medium-high heat to coat the pan. Toast the pecans in the pan, watching them carefully, since they burn easily. Combine the toasted pecans and chopped bacon in a bowl and set aside.

For the pie filling: In a large mixing bowl, combine the eggs, corn syrup, granulated sugar, brown sugar, butter, bourbon, vanilla and salt.

Next, pour the toasted pecans and bacon into the pie dish. Pour the filling ingredients over the pecan mixture. Put the pie dish on a half-sheet pan and cover the edges of the pie with foil. Bake until the center starts to firm up, about 55 minutes, rotating the pie every 15 minutes. Remove the foil for the last 10 minutes of baking.

For the final pie assembly:

Immediately after the pie comes out of the oven, place 6 strips of cooked bacon into the pie to separate the pie into 6 equal portions. Sprinkle the top with bourbon. Serve warm.


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