Preheat oven to 350 degrees F

Let frozen pie crust thaw for 10-20 minutes. Poke holes in the crust with a fork and then par-bake the crust for 5 minutes. Remove from the oven and set aside.

In a mixing bowl, whisk together the sugar, eggs, and corn syrup until smooth (I mixed mine on low-medium in my Kitchen-Aid mixer)

Add the melted butter, bacon fat, whiskey, vanilla extract, and salt. Mix until combined and smooth.

Place half of the pecans into the bottom of the pie crust. Sprinkle 1/2 of the bacon over the nuts. Repeat the nut & bacon layers. Pour the pie filling into the crust.

Bake for about 60 minutes. The pie is done when a knife inserted in the center comes out almost clean (it will firm up once it cools!)

Remove from the oven and allow to cool a bit before placing in the fridge for at least 30 minutes so that it will set up completely.