For the crust: Preheat the oven to 325 degrees F.
Using a stand mixer fitted with the paddle attachment, beat together the butter and cream cheese until well combined and smooth.
Add the flour and mix until a dough forms.
On a lightly floured surface, roll out the dough and place into a pie dish. Refrigerate the dough while preparing the pecans and the filling.
For the toasted pecans and bacon: Add the bacon grease to a medium skillet over medium-high heat to coat the pan. Toast the pecans in the pan, watching them carefully, since they burn easily. Combine the toasted pecans and chopped bacon in a bowl and set aside.
For the pie filling: Mix together the eggs, corn syrup, granulated sugar, brown sugar, butter, bourbon, vanilla and salt using a stand mixer.
Next, pour the toasted pecans and bacon into the pie dish. Pour the filling ingredients over the pecan mixture. Put the pie dish on a half-sheet pan and cover the edges of the pie with foil. Bake until the center starts to firm up, about 55 minutes, rotating the pie every 15 minutes. Remove the foil for the last 10 minutes of baking.
For the final pie assembly: Immediately after the pie comes out of the oven, place 6 strips of cooked bacon into the pie to separate the pie into 6 equal portions. Sprinkle the cracks with bourbon. Serve warm.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Dixie Supply Bakery and Cafe, Charleston, SC