Maple Bacon Chocolate Smackdown, gooey cookie dough filling with sizzling bacon, walnuts, chocolate and Mapleine extract. This gorgeous tasting pie was created way back in 2011 with the help of my daughter. We love chocolate chip cookie dough and crispy bacon dipped in maple syrup. I usually don’t remember exact years and dates for pies, but this one was chiseled in. Maybe the maple, bacon and chocolate promotes synapse?
Without going into great deal, I tweaked my Gooey Chocolate Chip Cookie Pie, another pie that has graced our kitchen for years. If there had truly been a pie smackdown, this one wins with both hands tied behind its back.
You can’t go wrong with a la mode either. There’s enough bacon for every bite and the maple mingles in when baking.
And eating it warm, whoa… incredible; this I highly recommend. It literally melts in your mouth. Look at that butter batter. The filling is a quite simple, eggs beaten with flour, brown sugar, and granulated sugar. Then slowly stir in 1 cup of melted cooled butter followed by stirring in Mapleine extract, cooked crumbled bacon, walnuts and chocolate chips.
Bake for 1 hour at 325 F, with a parchment lined baking sheet on the oven rack below the pie. Sometimes butter will sizzle out and over the edge.
It’s hard to describe the out of body experience your taste buds have with that first bite of salty crisp-chewy bacon, chocolate, nuts and buttery filling. Activate Taste-a-Vision. All that rich and gooey goodness is lying in wait for that first slice.
Saving the last slice became a competition at our home. Signs on toothpicks claiming ownership; empty veggie containers with pie in freezer, etc. What I don’t get is that if I make a dessert, it’s always FAMILY FIRST, but the kiddos used to act like it was the last slice they were ever going to get. Good times.
Maple Bacon Chocolate Smackdown
Maple Bacon Chocolate Smackdown: WWF of pies. All those ingredients & walnuts baked in a crispy crust in an ooey gooey butter batter.
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Ingredients
2 eggs, 2 beaten
1/2 cup 1/2 all-purpose (or gluten free flour)
1/2 cup 1/2 pure cane granulated sugar
1/2 cup 1/2 pure cane brown sugar
3/4 cup 3/4 chocolate chips
1/2 cup 1/2 chopped walnuts
6 to 8 ounces 6 to 8 bacon, cooked & crumbled
2 teaspoons 2 Mapleine extract
1 cup 1 melted butter (cooled)
One unbaked One 9-inch pie shell (for gluten free instructions see notes below)
Directions
- Preheat oven to 325 F degrees.
- Melt the butter in the microwave, leaving a little un-melted. As it continues to melt the remaining butter it will cool off slightly to be ready for the filling. Set aside on counter.
- In a large bowl, using a hand-held electric mixer, beat the eggs for about 1 to 2 minutes.
- Add in flour and sugars and beat an additional minute.
- Carefully blend in cooled melted butter by hand with a whisk, being careful not to slosh out the butter.
- Stir in chocolate chips, bacon, walnuts, and Mapleline, and pour/spread into pie shell.
- Place a parchment lined baking sheet with rim/sides on the rack below the pie in oven (as butter will sometimes bubble out a bit during baking).
- Bake 1 hour at 325 degrees. No need to check for if it's done, it is.
Notes
- Gluten Free Crust Instructions:
- Use my gluten free flour mix at a one to one substitution https://portlandiapielady.com/gluten-free-pie-crust/ or King Arthur Measure for Measure Gluten Free Flour.
- Make the pie dough the same as above, but roll it out onto a GF floured parchment or wax paper, invert onto pie plate and peel off paper. If it tears, it will simply push back together.
