Pecan Pie topped with Spicy Praline Bacon

Course Dessert
Cuisine American


  • 1 Wholly Wholesome Pie Shell (Traditional, Whole Wheat, or Spelt)
  • 1/2 Cup Sugar
  • 1 Cup Corn Syrup (or Brown Rice Syrup)
  • 4 tbsp Butter
  • 3 Eggs (beaten lightly)
  • 1 tsp Pure Vanilla Extract
  • 1 pinch Salt
  • 1 1/2 Cups Broken Pecans (broken into small pieces)

Spicy Praline Bacon

  • 1 lb. Thick-Cut Organic Bacon
  • 1/4 Cup Light Brown Sugar
  • 1 tsp Chili Powder
  • 1/8 tsp Black Pepper
  • 1 pinch Cayenne Pepper
  • 1/4 Cup Finely Chopped Pecans


  • Preheat oven to 400°F 
  • Combine sugar and syrup in a frying pan over a medium heat for 5 minutes. Melt butter into mixture. Set aside to cool (if you’re in a rush, put the pan on a bed of ice in the sink). Once cooled, add eggs, salt and vanilla and mix.  
  • Fill pie shell with broken pecans. Pour syrup mixture over pecans until it's just below the rim.  
  • Place filled pie on a cookie sheet and place in the oven. Bake for 50 minutes or until the center of the pie is set. 
  • While the pie is baking, prepare the bacon. In a small bowl, combine brown sugar, chili powder, black pepper, and cayenne. Stir until well mixed. Arrange bacon in a single layer on a broiling pan or a rack set in a jelly roll pan (line inside of the broiler pan or the jelly roll pan with aluminum foil). Bake at 425°F for 10 minutes. Remove pan from oven and sprinkle bacon slices with brown sugar mixture and then with pecans. 
  • Return pan to oven and continue baking until bacon is crisp, about 5 to 10 more minutes. Once both the pie and the bacon are done cooking, top the pie with a generous amount of prepared Spicy Praline Bacon and enjoy!