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Bacon Pecan Dulce de Leche Chocolate Pie

Recipe By: David Eaheart
Year Submitted: 2016
Winner Second Place

Ingredients

Yields 1 10-inch pie

INGREDIENTS
Piecrust (makes two pie crust shells)
4 cups flour
1 tablespoon sugar
1 teaspoon salt
1 ¾ cup vegetable shortening
1 tablespoon bacon fat, frozen
½ cup cold water
1 tablespoon vinegar
1 large egg

FILLING & Garnishes
Pecan Filling
¾ cup brown sugar
3 eggs
1 cup dark corn syrup
1/3 cup butter, unsalted, melted
1 tablespoon molasses
2 tablespoons flour
1 tablespoon bourbon
Salt, pinch
2 cups pecans, chopped
½ teaspoon vanilla
1¾ cups small dice, cooked Daily€™s® Deep Applewood Smoked Bacon

Chocolate Ganache
10.5 fl ounces heavy cream
1.8 ounces sugar
2 egg yolks
Pinch salt
14.2 ounces dark chocolate

Dulce de Leche
1 13.4 ounce can of dulce de leche or 1 can 14 ounce sweetened condensed milk submerged in simmering water for 4 hours

Garnish
Lacquered Pecans & Bacon Strips (optional)
20 full pecan halves
4 strips, Daily€™s Deep Applewood Smoked Bacon, cut in half
½ cup water
1 tablespoon agave
1 tablespoon honey
½ cup sugar

Directions

Piecrust
Chill bowl in freezer. Stir flour, sugar and salt in bowl. Cut in shortening and bacon fat until crumbling. Chill bowl.
Beat together egg, water and vinegar in separate bowl. Add egg mixture to flour mixture and stir until combined.
Chill dough overnight.
Portion dough using for crust.
Roll out to 1/8€