Now, let's get serious and make a recipe.
First question:
Do we leave bacon strips like we leave apple chunks, or do we make a bacon creme like we do for lemon meringue?
Second question:
Do we cook the bacon first, fill the crust second, and then bake? Or, do we fill the crust first with raw bacon, and then bake it all at one shot?
The answer to the second question will probably depend on the first. If we leave strips of bacon in the pie, we'd better cook it first. Look, I love me some bacon grease, too. BUT, if you have that much bacon trying to cook at once, you're gonna have a grease fire, and you'll never get to enjoy your bacon pie. If we make a bacon creme, I'd guess that we may be able to get away with packing raw bacon into the pie.
Not being sure, I'd opt for cooking the bacon first in either situation.
Third question:
What do we use as a crust?
Off the top of my head, I'm thinking toast. "Now, how are you gonna do that?" Great question. What we have, is either bread crumbs that have been toasted in the oven, or - even better - toaster shakin's. "Now, how are you going to keep it together as a crust?" Dumb question. Beer. Now, look, you can't go putting a pint of beer into a cup of toaster shakin's and get anything more than beer with floaties. You gotta add just enough beer so it gets to a dough.
Now, line your pie pan with that dough, fill with bacon.
Fourth question:
Do we leave it open like a pumpkin pie, or do we cover it like a cherry pie?
Again, I'm open to suggestions on this, but I say we leave it open to top off with whipped butter.
