Servings: 8 servings
Prep Time: 30 min
Cook Time: 45 min
For the crust:
1 cup cheese cracker crumbs (We used Cheese-Its crackers)
¼ cup melted butter, melted
3 to 4 slices bacon, cooked and crumbled, drippings reserved
2 tablespoons poppy seed (optional)
For the pie filling:
3 cups onion, sliced thinly
1 cup cheddar cheese, grated
3 eggs, slightly beaten
½ teaspoon pepper
6 to 8 slices of bacon, cooked and crumbled
1 cup milk
Preheat oven to 350 degrees
Combine first 4 ingredients and press into 8-inch pie plate. Bake for 10 minutes and set aside. In a large saute pan, saute onion slices in reserved bacon drippings until tender. In a small thick bottom saucepan scald milk. (Note: Scalding means bringing the milk nearly to a boil, being sure to stir so the proteins of the milk don’t stick to the bottom of the pan.) In a medium mixing bowl beat eggs and add salt and pepper to taste. Temper the eggs by slowly adding the scalded milk to the egg mixture while whisking. (Note: Tempering is a term used for gradually bringing the temperature of the two mixtures together.)
To assemble pie place cooked onions on top of baked crust. Now add crumbled bacon and grated cheese. Pour egg mixture on top and bake 45 minutes or until the egg mixture is firm. Allow the pie to set 10 minutes after baking. This will make the pie easy to slice.
Notes From Paula Deen’s Test Kitchen: We found the crust to be crumbly and increased the butter by 1 tablespoon to prevent. Held up well in the refrigerator for up to 2 days. A big hit in the test kitchen. You will love this dish!
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