Chocolate Bacon Bomb Pie

Chocolate Bacon Bomb Pie | Fudgey Chocolate & Bacon in a Pie!!!
Fudgey Chocolate & Bacon in a pie!!! via


Do you remember recently when I shared the Chocolate Covered Bacon Toffee?

Seriously, that toffee recipe . . . I kind of have dreams about it.  I kept telling people that I had this great new recipe to share with them, thinking that maybe if I could get it out of my house, I would still be able to fit into my pants.

Well . . .

I would share a piece here and there in a sort of, “You HAVE to try this kind of way,” and then I would take the rest, running like a frantic maniac, right back to my basement fridge where I was hiding my stash.

Think Schmiegel with the ring.

So when Julie, from White Lights on Wednesday, said this month’s secret ingredient for the Get Your Chef On was Chocolate, I immediately thought BACON!!

You know, like the dog in the Beggin’ Strips commercial.

If you aren’t familiar with bomb pies, let me tell you all about them.

Fudgey Chocolate & Bacon in a pie!!! via

I first learned about them from Ashton at Something Swanky.  And now they are the only kind of pie I know how to make.

Cookies, something extra (like BACON!) some flour, vinegar, butter, and eggs, bake for 45 minutes.  YUMM.  And I like to throw some Sweetened Condensed Milk in mine, because really anything with SCM is better.  In this recipe, the SCM goes on top to give it kind of a magic bar feel.

Fudgey Chocolate & Bacon in a pie!!! via

A few months ago, coming up with new and different dessert recipes terrified me.  Baking is kind of a science, and I am no scientist.

But I think once you find a good recipe (or formula if you will) you realize that you can change it up in so many different ways.

Bomb pies are the perfect example of this.  You pick two flavors that go well together (like apples and caramel in my Dulce de Apple Streusel Pie) and you find one of those flavors in cookie form.  Done.

See, you can be a baker too!

Fudgey Chocolate & Bacon in a pie!!! via

Chocolate Bacon Bomb Pie

  • 3 cups pretzel twists (you can use whatever pretzels you have, I used twists)
  • 2/3 cup sugar, divided
  • 1 stick of butter, divided
  • 1 package Fudge Stripes Dark Chocolate Cookies from Keebler (11.5 oz)
  • 12 oz package of bacon, cooked and diced (1/4 cup reserved)
  • 3 eggs
  • 1 TBSP vinegar
  • 1 TBSP flour
  • 1/4 cup chocolate chips
  • 1 can sweetened condensed milk
  1. Preheat your oven to 350.
  2. Crush your pretzels and in a large bowl combine them and 1/3 cup melted butter and 1/3 cup sugar.  Mix to combine.
  3. Press the pretzel mixture into a pie plate and bake for five minutes.
  4. In the same large bowl (no need to clean it out) crush your chocolate cookies.  Now add the remainder of the butter (melted), the bacon (remember to save 1/4 a cup), eggs, the remainder of the sugar, vinegar, and flour and mix well.
  5. Gently pour the mixture into your pie crust.
  6. Top with the remaining bacon and the chocolate chips.
  7. Pour the sweetened condensed milk over it and bake for 35 minutes or until the edges of the pie begin to turn golden brown.
Want more Bomb Pies?
Oreo Cookie Birthday Cake Pie
Dulce de Apple Streusel Pie
Want more chocolate bacon goodness?
Chocolate Covered Bacon Toffee
Crust recipe from Budget Gourmet Mom, pie recipe adapted from Something Swanky


  1. says

    Had a version of this pie at the office – somebody was nice enough to drop one off.
    Jules said “I don’t dig on swine – but I love this pie!”

    Nom Nom Nom Nom!

  2. says

    Hi Lisa, This is my first visit to your blog. Your posts are entertaining and informative. I just came from Get Your Chef On at White Lights On Wednesday. Love this bomb pie and I want to make this with my grandsons. They will love it.

    Thanks for sharing,
    Joanne/Winelady Cooks

  3. Carisa says

    The ingredients list calls for “2/3 c sugar, divided.” But only 1/3 c is called for in the directions. Where does the remainder of the sugar go?

    • says

      Carisa, thank you so much for bringing this to my attention! The remainder of the sugar goes into the filling of the pie. I’ve corrected the recipe, and thank you again for letting me know 🙂

  4. Michele Holscher says

    Can this be made into bars instead of a pie pan? If so, what size pan could I use? Thank you so much!

    • says

      Michele, good question! I’m not sure. If you did make it into bars, I would go with a square 8 by 8 pan, as that is probably the most similar volume wise to the pie plate. Though the baking time might need to be adjusted.

  5. says

    I have this in the oven right now! My pie plate must be smaller than yours…I could only fit half of the sweetened condensed milk in there. I’m making it a day & 1/2 in advance, so should I refrigerate it in between? Is this best served warm or at room temp? If there are any leftovers (doubtful!), should I refrigerate that? Should the leftovers be refrigerated? Thanks!! My mouth is watering right now!

    • says

      Hi Holly! Yup, I use a deep dish pie pan for all my pies. I would refrigerate it in between, but it can be served warm, room temperature, or hot out of the oven. Hot out of the oven it probably won’t slice as well, but it will be just as delicious.

  6. Mary Pat says

    I am unable to find the exact cookies called for in the Chocolate Bacon Bomb Pie. Do you have any recommendations for a substitute cookie?


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