Chocolate Pecan Pie
1 1/4 cups all purpose flour
1/4 teaspoon salt
1/3 cup butter flavored shortening
4 to 5 tablespoons cold water
1/2 cup semisweet chocolate chips
3 slightly beaten eggs
1 cup corn syrup
2/3 cup sugar
1/3 cup butter, melted
1 teaspoon vanilla
1 1/4 cups pecan halves
For crust: Stir together flour and salt in a medium bowl. Using a pastry blender or two forks, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of water at a time, until all the flour mixture is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap around the rolling pin. Unroll pastry into a 9-inch pie plate. Trim pastry at edge of pie plate. Do not prick pastry. Sprinkle chocolate chips evenly over pastry.
Preheat oven to 300 degrees.
For filling: Combine eggs, corn syrup, sugar, butter and vanilla. Mix well; stir in pecan halves. Carefully pour the filling into the pastry shell.
Bake for 60 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours.
*If the thought of making a homemade pie crust intimidates you–don’t stress! Just use a pre-made refrigerated pie dough, most people will never know the difference. My wife tested this recipe during her time in the Better Homes and Gardens test kitchen. It remains one of our family’s very favorite pies.