Chef Nealy Frentz, co-owner and chef at LOLA Restaurant in Covington, shares her Bacon, Dark Chocolate, and Bourbon Pecan Pie recipe featured at the 2017 Sweetest Chefs of the South competition.
Chef Nealy Frentz, co-owner and chef at LOLA Restaurant in Covington, Louisiana wowed our guests at this year’s Sweetest Chefs of the South with her spin on Pecan Pie – a spin that includes bacon. And dark chocolate. And Bourbon.
Several of our readers and attendees asked for the recipe after the event, so we asked Chef Nealy if she’d share – and of course she was happy to oblige!
Chef Nealy said, “I love to always take a classic dessert and add an unexpected twist! Bourbon goes with everything!!”
“So, this recipe is a combo of mine, my moms and one I found in a recipe book years ago! I make my own dough of butter, flour, sugar, salt, water and… vodka,” she said.
Recipe: Bacon, Dark Chocolate, Bourbon Pecan Pie Filling
1 cup sugar
1 cup Karo syrup
1 teaspoon vanilla
1 stick melted butter
1/3 cup Bulleit bourbon
2 cups pecan pieces
1 1/2 cup dark chocolate mini chips
6-8 pieces cooked bacon
Combine all wet ingredients and sugars in a bowl.
Roll out dough and use a deep pie pan. Chill dough in the pie pan in the refrigerator before adding the filling. Once chilled, place pecans on the bottom. Then add chocolate chips. Pour wet ingredients over the pecans and chocolate to fill the shell. Finally, top with cooked bacon. Bake until golden brown.
Footnote // Chef Nealy says her oven at the restaurant is a pizza oven – always set to 450 degrees! And she says, “Obviously, this temp is too high for a home oven.” Maybe try cooking your pie at 400 degrees!