Bacon heaven.

I think I have found my new signature dessert - a dessert that encompasses all that is good in the world: heavy cream, nutella, peanut butter and caramelized bacon. Do you hear the choir of angels? I do.

Many thanks to Gourmet for this wonderful recipe, which many reviewers classified as revolting. I must say, the bacon in the picture from Gourmet magazine looks a little too...raw. I'm sure it is candied, but the dark, crispy, glass-like texture with the bacon I cooked looked amazing compared to their photo. Within seconds of caramelization, I transferred the bacon to a plate where it cooled instantly and could easily be broken into small pieces. I decided to add small pieces to the top of the pie, instead of mixing it in with the filling, so it has the consistency and look of candied almonds.

I did not have chocolate wafers, so I bought a ready-made chocolate graham crust from the store. Here are the other substitutions:

- I divided the recipe in half to accommodate the dimensions of the pie shell.
- Replaced the smooth peanut butter and added peanuts with chunky peanut butter. (Why would you add peanuts to smooth peanut butter? Just use chunky peanut butter)
- I only used 2 slices of bacon.
- Added 2 tablespoons of nutella to the peanut butter mixture.

I love the combo of the sweet cream, nutella, salty peanut butter and the smoky flavor of bacon. Honesty, 7 slices would be a little too much, even for the large portion. Adding small bites of the bacon on the top is the way to go.

If the idea of sweet bacon is "revolting" to you, consider this a great frozen peanut butter pie recipe.