Bacon Sweet Potato Pie with Spiced Nut Crust

created by Lindsay Jones

see more at Food Flirt

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During the holidays, no meal is complete without a homemade pie, but we all know that everything is better with BACON! That’s why this sweet potato pie is topped with a brown sugar bacon crumble that will have your guests coming back for seconds, and possibly thirds ... so, you may want to make two.

Ingredients

Crumble Topping
  • 1 cup FARMER JOHN® Thick Cut Bacon 16 oz., cooked and chopped
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 6 tbs. butter, cut into 6 pieces and slightly softened
  • 1/2 cup sliced almonds
Pie Crust
  • 1 1/4 cups all-purpose flour
  • 1 tbs. brown sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/4 tsp. cloves
  • 8 tbs. butter, chilled and diced into small cubes
  • 1/4 cup almond flour
  • 1 1/2 tbs. ice water
  • 1 tbs. vodka, chilled
Filling
  • 2 cups canned sweet potato purée
  • 2 tbs. butter, melted
  • 3/4 cup sugar
  • 3 large eggs plus 2 large yolks
  • 1/2 tsp. cinnamon
  • 2 tbs. spiced rum
  • 1 tbs. molasses
  • 1 tsp. vanilla extract
  • 2/3 cup whole milk

Directions

FOR BACON: Preheat oven to 375ºF. Line 1 cookie sheet with foil and place half a package of FARMER JOHN® Thick Cut Bacon on the sheet, vertically, from left to right. Bake for 25-35 minutes or until crisp. Line plate with paper towel to soak up the grease and place bacon on the plate in layer to cool. Chop into 1/2-inch pieces. Set aside.

FOR TOPPING: Reduce oven heat to 350ºF and line baking sheet with parchment paper. In food processor fitted with steel blade, combine flour and brown sugar. Scatter butter pieces and almonds over top and process until mixture clumps together in large pieces, about 25 seconds. Transfer mixture to prepared baking sheet and spread into even layer, broken into medium-size chunks. Bake at 350ºF for until lightly browned, 12-15 minutes. Once cool, toss with bacon pieces; set aside.

FOR CRUST: In food processor fitted with steel blade, pulse together flour, sugar, cinnamon, salt and cloves, about 6 seconds. Scatter butter over top and continue to pulse until uneven clumps form, about 10 seconds. Scrape down bowl with spatula. Sprinkle almond flour over top and pulse 5 to 6 pulses, until mixture has broken into pieces. Transfer to medium bowl and sprinkle ice water and vodka over mixture. Stir and press together using rubber spatula until dough forms a ball. Lightly flour a sheet of wax paper. Form dough into 4-inch disk on wax paper, wrap and refrigerate for 1 hour. Heat oven to 425ºF. Let dough sit at room temperature for 5 minutes before rolling into 12-inch circle on floured counter. Gently place crust in 9-inch pie plate and use fingers to crimp edges. Wrap loosely in plastic and refrigerate for 30 minutes before baking. Line chilled pie shell with foil, covering edges to prevent burning and fill with beans or pie weights. Bake for 15 minutes. Remove weights and foil and bake for another 4 minutes. Make filling while crust bakes as crust must be warm when filling is added.

FOR FILLING: In bowl of electric mixer, beat together sweet potatoes and melted butter. In medium bowl, whisk together sugar, eggs, yolks, and cinnamon. Stir in spiced rum, molasses, and vanilla extract then whisk in milk. Slowly add egg mixture to sweet potatoes beating on medium speed to combine. Pour sweet potato filling into warm, pre-baked crust. Bake pie at 350ºF for 45-50 minutes, until edges are firm but center still jiggles slightly. Sprinkle bacon crumble mixture over top of pie and let cool fully before serving, about 2 hours. Now you can have you pie and bacon too!