This is some next level pie!
The smokiness of the chocolate and the saltiness of the bacon really bring out the flavor of the otherwise subtle taste of pecans.
1 1/2 Cups Pecan halves (crushed pecans will do)
1 package quality bacon cooked and the fat separated
1/4 (?) cup dark chocolate chips
1 cup white sugar
1 cup dark corn syrup
3 tbs brown sugar
1 tsp vanilla
oh and a pie crust
First cook your bacon. I prefer the oven method its cleaner and I don't have to watch it as closely. Place bacon in a baking sheet and bake at 400 for 20-25 minutes. Separate the fat. I got 1/2 cup if you get a little more or less it won't really matter.
In a mixer beat the eggs then added the sugars, then added the vanilla and bacon fat. Set aside.
I first added a layer of chocolate chips to the bottom of my crust.
(note: I am an neurotic perfectionist. Arrangement of the chips and pecans has no effect on taste.)
Then I added a layer of pecans.
and I crushed three pieces of bacon and sprinkled it them over the pecans (you can add more or less to taste, I like just a hint)
and finally the last layer of pecans (I ran out of whole pretty ones so I filled the center with broken bits of the rest)
Then I filled my pie crust with the prepared filling. Repeat after me- I WILL NOT OVER FILL MY PIE
Pecan pie filling expands then contracts. If you overfill your crust, some filling will overflow and when the pie contracts you will have an inderfilled pie. I had enough of the sugar egg mixture to make another pie but I didn't want to mess with he ratio of indredients.
I fill just to the top of the pecans, and I place the pie on a parchment lined sheet just for good measure.
Now pie filling cooks slower than pie crust so I make a tin foil tent.
Bake the pie for 30 minutes at 350 with the tent, then uncover and cook for another 20 minutes without it.
Pecan is a night-before pie because you want to let it cool and form a nice crust on top. Then reward your patience a la mode.