Chocolate Pecan Pie
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INGREDIENTS Best Flaky Pastry
2/3 cup sugar
1/3 cup butter, melted
1 cup corn syrup
1/2 teaspoon salt
3 eggs
1 cup pecan halves or broken pecans
1 (6-ounce) package semisweet chocolate chips (1 cup)Preheat oven to 375 degrees. Make Best Flaky Pastry.
Beat sugar, butter, corn syrup, salt, and eggs in a large bowl with hand beater. Stir in pecans and chocolate chips. Pour into pastry-lined plate. Cover edge with 2 to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
Bake 40 to 50 minutes or until set. Cool 30 minutes. Refrigerate about 2 hours until chilled.
Makes 8 servings
BEST FLAKLY PASTRY
1 cup all-purpose flour
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold waterMix flour and salt in a medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are the 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 more teaspoons more water can be added if necessary.)
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, 9 x 1-1/4-inches. Place in pie plate, flute as desired.
NOTE - Make this luscious pie even more festive by garnishing with whipped cream and chocolate leaves that you can purchase at the store.