1¼ cup all-purpose flour
¼ teaspoon salt
4-5 tablespoons water
1 cup white corn syrup
1 cup brown sugar
cup melted butter
1 teaspoon pure vanilla extract
1 tablespoon all-purpose flour
1 cup whole pecans
1 cup semisweet chocolate chips
For the crust: Stir together flour and salt. Using pastry blender or two forks, cut in butter and shortening until pieces are pea-size. Spray surface of the flour lightly with ice water and gently toss with a fork. Push moistened dough to side of bowl. Repeat moistening dough, using small amounts of water at a time, until all dough is moistened. Form dough into ball and place in large plastic bag. Press ball into a disc and refrigerate for 30 minutes.
Heat oven to 400 degrees. On floured surface, use hands to slightly flatten dough. Roll dough from center to edges into a 12-inch circle. To transfer pastry, wrap around rolling pin. Unroll pastry into a 9-inch pie plate. Trim edges to ½ inch beyond edge of pie plate. Tuck edges under and pinch to make decorative edge. Poke holes in dough and place in refrigerator for 15 minutes. Place parchment paper on top of dough and fill with dry beans. Press beans into edges of dough and bake for 10 minutes. Remove parchment and beans and set aside. Decrease oven setting to 350 degrees.
For the filling: Beat corn syrup, brown sugar, melted butter, vanilla and flour together until blended.
In a small bowl, whisk eggs; add to mixture and mix well. Stir in chocolate chips.
Cover bottom of pie crust with a layer of pecans and pour filling into crust. Sprinkle remaining pecans on top. Place pie on cookie sheet and bake 35 minutes. Let cool. Serve with whipped cream or vanilla ice cream if desired.
Serves eight to 12.
Pie crust recipe from Jacqui Sharpe
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