On a recent episode of The American Baking Competition, contestant Francine Bryson wowed the judges with her Chocolate Peanut Butter Bacon pie. It may sound a little “nutty,” but as Francine puts it, “who doesn’t love bacon, chocolate and peanut butter?” Peanut butter and bacon have become a popular combination on menus all over the country.
Check out Francine’s twist to the traditional pie in the recipe below.
Francine’s Chocolate Peanut Butter Bacon Pie
- 25 chocolate chip cookies
- 1 cup of peanut butter
- 5 Tablespoons of melted butter
- 1 16 ounce pack of bacon
- 1 12 ounce can of evaporated milk
- 1 12ounce bag of semi-sweet chips
- ¾ cups of powdered sugar
- 1 ½ Tablespoon of vanilla butter nut flavor
- 1 8 ounce package of cream cheese
- 1 cup of powdered sugar
- 2 ½ cup of whipping cream
Cook bacon in microwave for 3 ½ minutes till crispy. Drain the bacon on paper towels, then cut it into small pieces.
Melt butter and mix in crushed cookies. Then press it into a pie plate and bake at 350 degrees for 8-12 minutes, then let it cool. In a 2quart saucepan, heat milk and sugar and add chips. Stir over a medium heat until the contents are melted and thick. Then add butter and let it all cool.
Place cream, cream cheese, and sugar in a mixer till it’s smooth. Then add one cup of whipping cream. Whip until the mixture is fluffy, then add peanut butter, and whip it once more. Spread 1½ cup of chocolate sauce over crust and sides and let it set.
Sprinkle half the contents of the chopped bacon over the crust and then pour in the creamy mixture. Spread half of the remaining chocolate sauce over the creamy middle. Then sprinkle the remaining chopped bacon bits over the chocolate sauce.
Whip 1 ½ cup of heavy cream and powdered sugar. Spread over pie and pipe edges. Sprinkle with nest of bacon and pipe nest of chocolate sauce.
Add a dash of cream of tartar.
Watch the entire episode of American Bakers Challenge here: