6 tbsp butter, chilled
2 tbsp bacon fat, chilled.
6 oz (~1 cup) all-purpose flour (Measuring flour by weight instead of volume helps with accuracy.)
1/2 tsp salt
~1/4 cup ice water
4 oz bacon, cooked and crumbled.
Pie filling :
8 tbsp butter (1 stick)
1 cup sugar
4 oz semi-sweet chocolate (I used Callebaut), chopped
4 beaten eggs
1 tsp vanilla
1 1/2 tbsp yellow cornmeal
1 oz semi-sweet chocolate, finely chopped
2 nine inch pie pans. (Metal is recommended.)
Food Processor (suggested, but not required. Try a fork or pastry knife if you don't have a food processor)
Step 1: Cook the Bacon
Line a baking sheet with foil, and lay out bacon strips side by side. (Note: I went ahead and made the entire 12 oz package of bacon, however, you'll only need about 4 oz of bacon to make this pie.)
Bake for about 18 minutes. You want the bacon to be nice and crisp so it will crumble easily.
Drain off and reserve bacon fat. Pat remaining grease off of bacon, and allow to cool.
Crumble bacon once cool. Chill bacon fat in refrigerator until ready for use.