Crust: In a food processor combine the flour, butter, bacon fat and salt and process on low speed until the butter is the size of rice.
Slowly drizzle in the water until it becomes mealy. Remove the dough, form it into 2 discs and rest the dough in the refrigerator for at least 1 hour.
Remove the dough and roll each of them out. Form one of them over a pie tin and the other one use as the outer braided crust.
Slice 9 thin slices from the rolled out dough. Pinch 3 of them together at the top using water and overlap them to form a braid. Repeat with the other 6 pieces and then mold them together on the outside of the pie shell.
Freeze the pie dough.
Filling: In a large bowl whisk together the corn syrup, brown sugar, melted butter, eggs, bourbon, orange zest and vanilla and set aside.
Remove the pie crust from the freezer and add in the pecan halves and chocolate chips and pour the corn syrup mixture over top.
Bake in the oven at 350° for 60 minutes and then cool it at room temperature for 5 hours.