Chocolate Pecan Pie

This is a Betty Croker Recipe. We take this to Holiday events and it's always a crowd pleaser.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• Best Flaky Pastry

• 1  cup all-purpose flour
• 1⁄4 teaspoon salt
• 1⁄3 cup shortening
• 1  tablespoon shortening
• 3  tablespoons cold water

• Pecan Filling

• 2⁄3 cup sugar
• 1⁄3 cup butter, melted
• 1  cup corn syrup
• 2  tablespoons Bourbon or 2  tablespoons rum, if desired
• 1⁄2 teaspoon salt
• 3  eggs
• 1  cup pecans, halves
• 1  cup  semi-sweet chocolate chips

Directions

1. Preheat oven to 375 degrees.
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.