Key West–based Key lime pie authority David L. Sloan says this smoky, triple bacon–infused recipe reminds him of his favorite dishes from his home state of Texas. We think it would be right at home at a Super Bowl or tailgate buffet, or a potluck party. Note that the graham cracker pie shell is not baked prior to filling. This is a little unusual, but the pie is also frozen and we found that not pre-baking the shell yields a rich, tender crust you can still easily cut into.

　　For more on Sloan and the story behind Key lime pie, see Molly O'Neill's feature, "The Curious Case of Key Lime Pie."

　　

Ingredients

Makes 8 servings

　　

For the bacon and graham cracker crust:

1 pound applewood-smoked bacon

　　1 1/4 cups graham cracker crumbs from about 10 (2 1/4-inch by 4 3/4-inch) crackers

　　1/4 cup packed light brown sugar

　　7 tablespoons unsalted butter, melted

　　

For the filling:

4 egg yolks

　　1 (14-ounce) can sweetened condensed milk

　　1/2 cup fresh or bottled Key lime juice

　　

To serve:

3 tablespoons graham cracker crumbs from about 2 (2 1/4-inch by 4 3/4-inch) crackers

　　1 cup heavy cream

　　1/2 cup pure maple syrup

　　Zest of 2 Key limes

　　

Special Equipment

9-inch pie plate, nonstick vegetable-oil spray

　　

Make the bacon and graham cracker crust:

Step 1

Spray a 9-inch pie plate liberally with nonstick vegetable-oil spray.

　　

Step 2

In a large heavy skillet over moderate heat, cook the bacon, turning occasionally, until crisp. Transfer the bacon to a paper towel–lined plate to drain, reserving the fat in the skillet. Strain the bacon fat through a fine-mesh sieve, measure 4 tablespoons for the filling, and discard the rest.

　　

Step 3

Finely chop the bacon. Reserve 3 tablespoons of bacon for the garnish and place the rest in a medium bowl. Add the graham cracker crumbs and brown sugar and stir to combine. Drizzle with melted butter and stir until well combined. Press the mixture evenly onto the bottom and up the sides of the prepared pie plate and refrigerate for 30 minutes.

　　

Make the filling:

Step 4

Arrange a rack in the middle of the oven and preheat to 350°F.

　　

Step 5

In a large bowl, whisk together the egg yolks, sweetened condensed milk, Key lime juice, and the 4 tablespoons of reserved bacon fat. Pour into the unbaked graham cracker and bacon crust and bake until just set in the center, about 12 minutes. Transfer to a wire rack to cool completely then freeze for at least 1 hour. DO AHEAD: The pie can be baked and stored, covered, in the freezer, up to 3 days.

　　

Garnish and serve:

Step 6

Remove the pie from the freezer and thaw in the refrigerator for 20 minutes prior to serving.

　　

Step 7

In a small bowl, stir together the graham cracker crumbs and the reserved 3 tablespoons of bacon.

　　

Step 8

In a medium bowl, whisk the heavy cream until soft peaks form. Gently mound the cream on top of the pie then drizzle with the maple syrup and sprinkle with the lime zest and bacon and graham cracker garnish.