1-9″ unbaked pie shell
2 cups pecan halves
3 eggs, beaten
3 Tablespoons butter, melted
1/2 cup dark corn syrup
1 cup sugar
2 Tablespoons bourbon
3 oz. semi-sweet chocolate, chopped
3 slices bacon, cooked and finely chopped
Cover the bottom of the pie crust with pecans. In a medium bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar, bourbon, the chopped chocolate, and bacon. Stir until all ingredients are combined. Pour mixture into the pie shell over the medium pecans and place on a heavy-duty cookie sheet. Bake for 10 minutes at 375 degrees. Lower the oven temperature to 350 degrees and continue to bake for an additional 25 minutes or until pie is set. Remove from oven and cool and wire rack.
Recipe adapted from Paula Deen and prepared by my friend Kelly.