Paula Deen Bacon Onion Pie

Paula Deen bacon onion pie takes 1 hour 15 minutes and a cheese cracker crust, sweet sautéed onions and crumbled bacon to make a creamy, savory custard pie. It's an easy Southern comfort food side for potluck dinners, church suppers or the holiday table, and it's make-ahead friendly too.

Scald the milk and add it to the eggs a little at a time while whisking, because that tempering keeps the custard smooth. Pour it in all at once and you risk bits of scrambled egg in the filling.

Paula's crust gets crumbled bacon, butter and optional poppy seeds pressed into the pie plate, which gives it a salty, cheesy crunch a plain pastry shell can't. Her test kitchen found it a bit crumbly and added 1 tablespoon more butter, which holds it together and makes slicing easier.

Paula Deen Bacon Onion Pie

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Course: Main CourseCuisine: American, SouthernDifficulty: Medium

Servings

8

servings

Prep time

30

minutes

Cooking time

45

minutes

Calories

340

kcal

A crisp cheese cracker crust holds tender onions, bacon and sharp cheddar under a soft, set custard. Once it rests for 10 minutes, it slices into neat wedges.

Ingredients

• 1 cup cheese cracker crumbs
  

• 1/4 cup melted Butter
  

• 3 to 4 slices drippings reserved, plus 6 to 8 slices for the filling, all cooked and crumbled bacon
  

• 2 tablespoons (optional) poppy seeds
  

• 3 cups sliced thinly onion
  

• 1 cup grated cheddar cheese
  

• 3 slightly beaten eggs
  

• 1/2 teaspoon Pepper
  

• 1 cup milk
  

Directions

• Preheat the oven: Preheat the oven to 350°F. Then get out an 8-inch pie plate so it's ready for the crust.
• Make the crust: Combine 1 cup cheese cracker crumbs, 3 to 4 slices crumbled bacon, 1/4 cup melted butter and 2 tablespoons poppy seeds, if using. Press the mix into the pie plate and bake for 10 minutes, then set it aside.
• Cook the onions: Sauté 3 cups thinly sliced onion in the reserved bacon drippings in a large pan. Keep going until they're tender, which gives you the sweet base for the filling.
• Scald the milk: Heat 1 cup milk in a small thick-bottomed saucepan until it's nearly boiling. Stir as it heats so the milk proteins don't stick to the bottom of the pan.
• Temper the eggs: Beat 3 eggs in a medium bowl with 1/2 teaspoon pepper and salt to taste. Then slowly pour in the scalded milk while whisking, so the eggs warm up gradually.
• Assemble the pie: Spread the cooked onions over the baked crust, then add 6 to 8 slices crumbled bacon and 1 cup grated cheddar cheese. Pour the egg mixture over the top.
• Bake and rest: Bake for 45 minutes, or until the egg mixture is firm. Let the pie sit for 10 minutes before slicing so it holds its shape.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, Cuisinart MultiClad Pro 3-quart saucepan, OXO 11-inch balloon whisk. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cracker for the crust?

Cheese cracker crumbs are what the recipe calls for, and they add a salty, cheesy flavor to the crust. A buttery round cracker would work in a pinch, though the crust won't taste quite as cheesy.

How long does bacon onion pie keep in the fridge?

Paula's test kitchen found it held up well in the refrigerator for up to 2 days. Keep it covered, and warm slices gently in the oven rather than the microwave so the crust stays crisp.

Can I make this pie ahead of time?

Yes, since it keeps for 2 days in the fridge, you can bake it the day before a potluck or holiday meal. You can also cook the bacon and onions ahead, so assembly goes quickly.

Why is my crust so crumbly?

The test kitchen ran into the same problem and added 1 extra tablespoon of butter to the crust. Press the crumbs firmly into the plate, up the sides too, so everything stays together when you slice.

Why does the milk need to be scalded?

Scalding means bringing the milk nearly to a boil, and the hot milk starts cooking the eggs gently when you whisk it in. Adding it slowly keeps the custard smooth instead of scrambled.