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Pecan: Chocolate Pecan Pie

Source of Recipe

Mississippi Memories cookbook


List of Ingredients

CRUST:
1 1/2 cups flour
1/2 teaspoon salt
1/3 cup vegetable shortening, chilled and cut -- into pieces
2 tablespoons unsalted butter, chilled and cut into -- pieces)
about 1/4 cup ice water

FILLING:
3 large eggs
1 cup light corn syrup
1/3 cup sugar
3 tablespoons unsalted butter, melted
2 tablespoons bourbon
1 teaspoon vanilla
1 1/2 cups pecan halves, coarse chopped
3/4 cup semisweet chocolate chips


Recipe

Make the Crust: In a medium bowl, stir together the flour and salt. Using a pastry blender or two knives, cut in the shortening and butter until the mixture resembles coarse meal. Tossing with a fork, gradually sprinkle in the ice water, mixing until the dough is just moist enough to hold together when pinched between your thumb and forefinger. (You may need to add more ice water.) Gather the dough into a thick disk, wrap it in waxed paper, and chill for at least 1 hour.

On a lightly floured work surface, roll out the pastry into a 12" circle about 1/8" thick. If the dough cracks, it's too cold. Let it stand at room temp for 5 minutes before proceeding. Ease the dough into a 9" pie pan. Roll the excess dough over to form a roll, and crimp the dough decoratively.

Make the Filling: Position a rack in the bottom third of the oven. Place a baking sheet on the rack and preheat the oven to 350ºF (this will help crisp the bottom crust to keep it from getting soggy). In a medium bowl, whisk the eggs well. Whisk in the corn syrup, sugar, melted butter, bourbon, and vanilla. Stir in the pecans and chocolate chips. Pour the mixture into the prepared pie shell. Place on preheated baking sheet and bake until a knife inserted halfway between the center and the edge of the pie comes out clean, 50-60 minutes. Cool the pie completely on a wire rack. The pie can be prepared up to two days ahead, covered with plastic wrap and stored at room temperature.