Maple Bourbon Bacon Pecan Pie

• 1 1/2 cup all-purpose flour
• 1/2 teaspoon bacon salt
• 2 teaspoon sugar
• 3 tablespoon cold bacon grease
• 5 tablespoon cold butter, cubed
• 4 tablespoon ice water, more as needed
• 4 slices maple smoked bacon, finely chopped
• 1/2 cup maple syrup
• 4 tablespoon brown sugar
• 1/2 cup dark corn syrup
• 3 tablespoon unsalted butter
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon bacon salt
• 2 cup pecan halves
• 3 tablespoon bourbon
• 1 cup heavy cream
• 2 teaspoon confectioners' sugar
• 1 tablespoon bourbon

1. In a food processor, pulse flour, salt and sugar. Add bacon grease and butter, and pulse until it forms small, pea-sized pieces. Slowly pour water into the blender, and continue pulsing until it forms a ball. Mold the dough into a disc roughly 6 inches in diameter. Cover the disc tightly with plastic wrap and refrigerate at least 2 hours, preferably overnight.
2. On a lightly floured surface, roll the dough into a circle large enough to fit into a 9-inch pie dish. Carefully place the dough into dish, and using the back of a fork, crimp the edges. Chill the formed shell for 20 to 30 minutes before filling.
3. Preheat oven to 350 degrees,
4. Cook bacon in a heavy-bottomed pot on medium-high heat for 5-6 minutes or until cooked, but not crisp. Drain fat and add maple syrup, brown sugar, corn syrup, and butter to saucepan with bacon. Cook over medium0heat until sugar dissolves and butter melts. Increase heat and boil for 1 minute. Remove from heat and stir in bourbon.
5. Beat eggs, vanilla, and salt, gradually add maple syrup mixture and pecan halves. Pour filling into crust. Bake pie until filling is set, about 55 minutes. Cool pie completely before serving. Can be prepared 1 day in advance. Let pie come to room temperature before serving.
6. Beat the cream, sugar, and bourbon using an electric hand mixer until soft peaks form, about 5-6 minutes.