By Family Features | Contributor

Put a festive spin on this seasonal favorite made with the ultimate supernut due to their flavor versatility and nutritional benefits. 

Recipe courtesy of Emily Caruso of “Jelly Toast” on behalf of the American Pecan Promotion Board

Prep time: 20 minutes

Cook time: 70 minutes

Servings: 10

1          pie dough (9 inches)

4          strips thick-cut bacon

1/2       cup dark corn syrup

1/2       cup light corn syrup

1          cup light brown sugar

2          tablespoons unsalted butter, melted

2          tablespoons bourbon

3          large eggs

1/2       teaspoon salt

2 1/2    cups raw pecan halves

Place baking sheet in oven. Preheat oven to 350 F.

Gently line pie pan with rolled out pie dough. Press into edges and up sides. Use fingers or fork to create decorative edge. Set aside.

In skillet, fry bacon until crisp. Remove from pan and drain on paper towels then chop into small pieces and set aside. Reserve 1/4 cup bacon grease.

In large bowl, whisk dark corn syrup, light corn syrup, brown sugar, reserved bacon grease, butter and bourbon. Add eggs and salt; whisk until mixture is even. Fold in pecan halves and chopped bacon.

Pour mixture into pie crust and spread evenly with spatula. Gently cover edges of pie crust with aluminum foil. Place pie on preheated baking sheet and bake 60-70 minutes, or until pie is set in center.

Remove pie from oven and cool completely before serving or chilling. 

Notes: Pie can be made 1 day ahead and refrigerated overnight. Allow pie to come to room temperature before serving.

Find more regional recipe inspiration by visiting eatpecans.com.