Chocolate Pecan Pie



1. Preheat the oven to 350°F.

2. Make Pie Dough and roll it out on a lightly floured surface to about 1/8" thick. Press it into a 9" pie plate, leaving about 1/2" overhang. Refrigerate.

3. Beat the eggs until frothy. Add the com syrup, sugar, melted butter, and vanilla. Beat well until the sugar dissolves. Stir in the pecans.

4. Take the pie shell from the refrigerator and sprinkle the chocolate chips in the bottom. Pour the pecan batter into the pie shell. Trim the edges of the pastry and crimp with a fork.

5. Bake for 40 to 50 minutes until the filling is set. Cool completely on a wire rack. Serve with whipped cream or ice cream, if desired. Serves 8 to 10.

Pie Dough

1. Mix the flour and salt and then add the butter and shortening. Use two knives or your fingertips to blend until the mixture resembles coarse crumbs.

2. Sprinkle the ice water, a tablespoon at a time, over the flour mixture, tossing until the dough comes together.

3. Gather the dough into a ball and wrap in plastic. Refrigerate the dough for at least 1 hour or for up to 2 days. Makes one single crust for a 9" pie.

NOTE: To freeze an unbaked pie shell, press the pastry into a freezer-safe pie plate and crimp the edges. Wrap it first in plastic and then in two layers of foil. Freeze the pie shell for up to one month. When ready to use, take it from the freezer and fill it. Bake the pie as directed in the recipe-no need to adjust the baking times.