Sweet Potato Pie with Candied Weave Bacon
Prep
30 min
Total
2 HRS 15 MIN
Servings
8 Servings
Ingredients
10
slices
Oscar Mayer Thick Cut Bacon
40
each
vanilla wafers, finely crushed
1/4
cup
butter or margarine, melted
1/2
cup
granulated sugar, divided
4
oz
Philadelphia Cream Cheese, softened (1/2 of 8 oz pkg)
1-1/4
lb
sweet potatoes (about 2), cooked, peeled and mashed
1/4
cup
dark corn syrup
2
eggs
1
tsp
pumpkin pie spice
1
tsp
vanilla
1
tbsp
brown sugar
1-1/2
tsp
Water
Instructions
Step 1
HEAT oven to 400°F.
Step 2
PLACE wire rack on foil-covered rimmed baking sheet. Place 5 bacon slices, with sides touching, in horizontal row on wire rack. Weave remaining bacon slices in vertical rows between rows of bacon on baking sheet to resemble basket-weave pattern.
Step 3
BAKE 25 to 30 min. or until bacon is done. Carefully transfer bacon weave to paper towel-covered baking sheet. Set aside.
Step 4
REDUCE oven temperature to 325°F.
Step 5
COMBINE wafer crumbs, butter and 2 Tbsp. granulated sugar; press onto bottom and up side of 9-inch pie plate.
Step 6
BEAT cream cheese, potatoes, corn syrup, eggs, pumpkin pie spice, vanilla and remaining granulated sugar in large bowl with mixer until well blended; pour into crust.
Step 7
BAKE 50 to 55 min. or until knife inserted in center comes out clean.
Step 8
REMOVE pie from oven; carefully transfer bacon weave to top of pie.
Step 9
MIX brown sugar and water until blended; brush onto bacon. Bake pie additional 5 min.; cool slightly before serving.
