It’s Pi Day, Pi Day…

Apologies to all those Rebecca Black fans out there. I couldn’t resist.

March 14, around these parts, is known as Pi Day. (3-14, or 3.14. Get it?) My husband works in technology and as the technology department carries a geeky stigma they feel this is one social event they can legitimately claim. Every year he signs up to bring a pie in to his department’s celebration, usually preceded by an email to me where he asks “what sort of pie am I bringing?” And at 1:59 and roughly 26 seconds (3.1415926), the geeks bring forth their pies and open their doors to the rest of the office.

In years past I’ve carved the Pi symbol into crusts. I’ve catered to some of his favorite flavors, such as peanut butter and chocolate. But this year, I found what appears to be the ultimate “guy pie” recipe: Maple Bacon Pecan Pie.

This hits my husband's culinary trifecta: bacon, pecans, and maple syrup. It will be impressive if he actually shares this with his colleagues.

We’ll see what the reviews bring in, and if any leftovers come home this year. Here’s the recipe…

Cynthia Lorow’s Maple Bacon Pecan Pie

  • 1 round of refrigerated pie crust
  • 6 tablespoons unsalted butter
  • 1 cup brown sugar, packed
  • 3/4 cup pure maple syrup (not the maple-flavored pancake syrup. You need the real stuff.)
  • 2 teaspoons vanilla extract
  • 1 teaspoon grated orange zest
  • 1/2 teaspoon salt
  • 3 eggs
  • 2 cups pecan pieces or quarters
  • 4 strips of crisp cooked bacon, crushed

Preheat the oven to 350 degrees. Fit pie crust into the bottom of a 9-inch pie plate, crimp the edges, prick bottom of crust with a fork and chill until ready to use.

Melt butter in a small saucepan over medium heat. Add brown sugar and stir until smooth. Stir in maple syrup, vanilla, orange zest and salt and remove from heat.

Lightly beat eggs in a medium bowl. Add a small amount of the sugar mixture into the eggs to warm them, then slowly add the rest of the sugar mixture, whisking constantly. Add the pecans and stir gently until coated. Pour into pie shell and top evenly with bacon. Press bacon pieces slightly into filling.

Place pie on a baking sheet to catch any spills, and place in the oven. Bake 50 to 60 minutes, or until filling is set and slightly puffed. Allow to cool before serving.

Serves 8.


4 Comments Add yours

  1. beth salzl says:


    1. dafleming says:

      It is wonderful. Simply wonderful. :>)

  2. Beth, we won’t know until later this afternoon, but I’ll post a report for sure!

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