Yes, you read that correctly – this weekend we went all Frankenstein and baconised some desserts.
Myself and Mrs Grillah were invited to a US themed dinner party, and aside from bringing some pulled pork, I wanted to do a dessert as well.
Pecan pie was my first preference – it’s one of my favourite desserts, but I needed to get a Gusface Grillah spin on it. My internet search proved fruitful, and I came across this recipe. Bacon, bourbon and maple in a pecan pie? Hell to the yes!
During my travels I also happened across this recipe for maple bacon ice cream and knew it would be the perfect accompaniment.
Now, as you’re aware I’m pretty handy on the old BBQ; unfortunately I’m not such a great baker – too much weighing and measuring for my liking. Luckily Mrs Grillah is an expert in the desserts department, so I enlisted her help to bring these two desserts together.
The pie crust is simple enough – the only difference to a typical pie crust is this contains bacon grease just to make sure we really get that delicious bacon flavour in to everything.
The pie filling is just like a normal pecan pie, just with added bacon. We used plain bacon, there’s no need for candied bacon given the amount of sugar already in the pie. We also substituted corn syrup for golden syrup.
We decided to freestyle a bit and blind bake the pie crust rather than freezing as per the recipe – don’t do this. The pie crust shrinks if not frozen and so we had to re-do it!
Our pie took less time than the recipe as we had a much shallower pie tin.
Allow to cool; try to avoid eating it.
I’m just going to do this and if you get eaten, it’s your own fault.
OK, now I will admit that I had very little to do with the making of the ice cream. That was Mrs Grillah’s department and she did a fantastic job. We followed the recipe as above but didn’t bother with the candied pecans given the pie it was intended to adorn.
Now all you need to is combine and serve!
The saltiness of the bacon worked really well in both desserts, although especially the ice cream. The pie needed to be deeper as some of the filling overflowed so the pastry/filling ratio was a bit out of whack, but it still tasted great.
Making these were fun – expect more crazy bacon desserts in the future!
What’s the strangest dessert you’ve ever made?