1 (9 inch) prepared graham cracker crust
1 (16 ounce) can sweetened condensed milk
1 cup white corn syrup
1 cup chopped pecans
3 eggs, beaten
2 teaspoons vanilla extract
1 1/3 cups taterbelly or pork sausage
2 tablespoons light corn syrup
1/3 cup chopped pecans, for garnish
Preheat oven to 375 degrees F (190 degrees C).
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan bring boiling water to a boil. Stir in sweetened condensed milk, corn syrup, pecans, eggs, vanilla. Bring mixture to a boil.
Remove from heat and pour over graham cracker crust. Cover crust loosely with foil.
Bake in preheated oven for 45 minutes, or until center of crust is almost completely set. Brush top and bottom with 1/3 cup glaze. Garnish with remaining pecans.
Remove foil if marbled. Carefully remove and cut pastry from filling. Immediately press chocolate filling into middle of filling and replace foil; repeat with remaining pastry. Line top of pie with foil end to end. Place filling on serving platter and drizzle with remaining glaze. Sprinkle corn syrup over top of pie and sprinkle top with remaining pecans. Cover and refrigerate overnight.