Chocolate Pecan Pie

Directions

1. 1
   Preheat oven to 375 degrees.
2. 2
   In medium bowl, mix flour and 1/4 teaspoon salt.
3. 3
   Cut in shortening, using pastry blender or crisscrossing knives, until particles are size of small peas.
4. 4
   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).
5. 5
   Gather pastry into a ball.
6. 6
   Shape into flattened round on lightly floured surface.
7. 7
   Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9x1 1/4 inches.
8. 8
   Fold pastry into fourths; place in pie plate.
9. 9
   Unfold and ease into plate, pressing firmly against bottom and side.
10. 10
    Trim overhanging edge of pastry 1 inch from rim of pie plate.
11. 11
    Fold and roll pastry under, even with plate; flute as desired.
12. 12
    In large bowl, beat sugar, butter, corn syrup, bourbon, 1/2 teaspoon salt and the eggs with hand beater.
13. 13
    Stir in pecans and chocolate chips.
14. 14
    Pour into pastry-lined pie plate.
15. 15
    Cover edge with 2- to 3-inch strip of foil to prevent excess browning; remove foil during last 15 minutes of baking.
16. 16
    Bake pie 40 to 50 minutes or until set.
17. 17
    Cool 30 minutes.
18. 18
    Refrigerate about 2 hours until chilled.