David's No Mistakin' Bacon Key Lime Pie
Serves: 6
Jadyn Kohler
1 January 1970
Based on User reviews:
57
Spice
58
Sweetness
45
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
Make the bacon and graham cracker crust: Spray a 9-inch pie plate liberally with nonstick vegetable-oil spray
2
In a large heavy skillet over moderate heat, cook the bacon, turning occasionally, until crisp
3
Transfer the bacon to a paper towel–lined plate to drain, reserving the fat in the skillet
4
Strain the bacon fat through a fine-mesh sieve, measure 4 tablespoons for the filling, and discard the rest
5
Finely chop the bacon
6
Reserve 3 tablespoons of bacon for the garnish and place the rest in a medium bowl
7
Add the graham cracker crumbs and brown sugar and stir to combine
8
Drizzle with melted butter and stir until well combined
9
Press the mixture evenly onto the bottom and up the sides of the prepared pie plate and refrigerate for 30 minutes
10
Spray a 9-inch pie plate liberally with nonstick vegetable-oil spray
11
In a large heavy skillet over moderate heat, cook the bacon, turning occasionally, until crisp
12
Transfer the bacon to a paper towel–lined plate to drain, reserving the fat in the skillet
13
Strain the bacon fat through a fine-mesh sieve, measure 4 tablespoons for the filling, and discard the rest
14
Finely chop the bacon
15
Reserve 3 tablespoons of bacon for the garnish and place the rest in a medium bowl
16
Add the graham cracker crumbs and brown sugar and stir to combine
17
Drizzle with melted butter and stir until well combined
18
Press the mixture evenly onto the bottom and up the sides of the prepared pie plate and refrigerate for 30 minutes
19
Make the filling: Arrange a rack in the middle of the oven and preheat to 350°F
20
In a large bowl, whisk together the egg yolks, sweetened condensed milk, Key lime juice, and the 4 tablespoons of reserved bacon fat
21
Pour into the unbaked graham cracker and bacon crust and bake until just set in the center, about 12 minutes
22
Transfer to a wire rack to cool completely then freeze for at least 1 hour
23
DO AHEAD: The pie can be baked and stored, covered, in the freezer, up to 3 days
24
Arrange a rack in the middle of the oven and preheat to 350°F
25
In a large bowl, whisk together the egg yolks, sweetened condensed milk, Key lime juice, and the 4 tablespoons of reserved bacon fat
26
Pour into the unbaked graham cracker and bacon crust and bake until just set in the center, about 12 minutes
27
Transfer to a wire rack to cool completely then freeze for at least 1 hour
28
DO AHEAD: The pie can be baked and stored, covered, in the freezer, up to 3 days
29
Garnish and serve: Remove the pie from the freezer and thaw in the refrigerator for 20 minutes prior to serving
30
In a small bowl, stir together the graham cracker crumbs and the reserved 3 tablespoons of bacon
31
In a medium bowl, whisk the heavy cream until soft peaks form
32
Gently mound the cream on top of the pie then drizzle with the maple syrup and sprinkle with the lime zest and bacon and graham cracker garnish
33
Remove the pie from the freezer and thaw in the refrigerator for 20 minutes prior to serving
34
In a small bowl, stir together the graham cracker crumbs and the reserved 3 tablespoons of bacon
35
In a medium bowl, whisk the heavy cream until soft peaks form
36
Gently mound the cream on top of the pie then drizzle with the maple syrup and sprinkle with the lime zest and bacon and graham cracker garnish