It’s a Carney twist on a classic. Gluten free to boot. If you’re following along, page 232 in JLT Cook’s Collage cir. 1978. If this little book is not in your kitchen rotation, remedy that here.
•1 9” pastry shell | pie crust (Trader Joe’s Gluten Free is our favorite)
•1/2 cup butter, countertop softened
•1/2 cup brown sugar
•1 cup light organic corn syrup
•1 Tbs. Mexican vanilla
•3 eggs, slightly beaten
•1 cup pecan halves
•6 strips of cooked bacon
Preheat oven to 450 degrees. Cook bacon and set aside. Cream butter and brown sugar. Add corn syrup, vanilla and mix well. Add pecans and chopped bacon bits. Pour mixture into pastry shell. Splay a handful of pecans along edge of crust. Bake at 450 degrees for 10 minutes; reduce temperature to 350 degrees and continue baking for 25 additional minutes until set in center. Cool before cutting and top with Jenny’s bourbon chantilly cream.