Chocolate Pecan Pie

 When you just need to indulge, pick pie, pecans and chocolate. You won't be disappointed!



Ingredients

Best Flaky Pastry

  • 1
    cup Gold Medal™ all-purpose flour
  • 1/4
    teaspoon salt
  • 1/3
    cup plus 1 tablespoon shortening or 1/3 cup lard
  • 2
    to 3 tablespoons cold water

Pecan Filling

  • 2/3
    cup sugar
  • 1/3
    cup butter or margarine, melted
  • 1
    cup corn syrup
  • 2
    tablespoons bourbon, if desired
  • 1/2
    teaspoon salt
  • 3
    eggs
  • 1
    cup pecan halves or broken pecans
  • 1
    bag (6 ounces) semisweet chocolate chips (1 cup)

Steps

1 Heat oven to 375°F.

2 In medium bowl, mix flour and 1/4 teaspoon salt. Cut in shortening, using pastry blender or crisscrossing knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

3 Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9x1 1/4 inches. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.

4 In large bowl, beat sugar, butter, corn syrup, bourbon, 1/2 teaspoon salt and the eggs with hand beater. Stir in pecans and chocolate chips. Pour into pastry-lined pie plate. Cover edge with 2- to 3-inch strip of foil to prevent excess browning; remove foil during last 15 minutes of baking.


5 Bake pie 40 to 50 minutes or until set. Cool 30 minutes. Refrigerate about 2 hours until chilled.

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