“Significant alterations from Cook's Illustrated Jan/Feb '07, #84. Can substitute non-dairy margarine or other oil for coconut oil.”
1hr 30mins

Ingredients Nutrition


  1. Cut bacon strips in half, lengthwise, then crosswise in 1/4 inch pieces.
  2. Cut onions in half, then 1/4 thin slices.
  3. Preheat oven to 375°F.
  4. Cook bacon in 12-inch nonstick skillet over medium heat until brown and crisp (8-10 minutes). Remove bacon from pan.
  5. Add olive oil to skillet. Keep at medium heat. At onions, salt and thyme to skillet. Cover and cook until onions release liquid and start to wilt (approx 10 minutes).
  6. Reduce heat and continue to cook covered, until onions are very soft (approx 15 minutes), stirring once or twice. Uncover. If onions look wet, let cook uncovered for 5 minutes.
  7. While onions are cooking, bake the pie shell for 8 to 10 minutes. Also while onions are cooking, whisk eggs, milk, coconut oil and pepper.
  8. When onions are done, remove the thyme. Stir onions into egg mixture until just incorporated. Poor onion mixture into pie crust. Sprinkle with bacon.
  9. Place pie on baking sheet. Bake until center of pie feels firm to touch (20-25 minutes). Cool on a wire rack for 10 minutes before serving.

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