Dark Chocolate Pecan Pie

Preparation

1. Heat oven to 325°F.
2. In medium bowl, mix flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender, until particles are size of small peas. Sprinkle flour mixture with 2 tablespoons cold water, tossing gently with pastry blender to moisten flour mixture. Add additional water 1 teaspoon at a time, until flour mixture forms moist clumps.
3. Gather flour mixture into a ball (some flour will be left in bowl). Gently shape into a flatten round. On surface sprinkled lightly with flour, use floured rolling pin to roll pastry into circle 1 inch larger than upside-down 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold pastry under even with plate edges; flute as desired.
4. In large bowl, mix brown sugar, melted butter, corn syrup, vanilla, 1/2 teaspoon salt and the eggs using whisk. Stir in pecans and chocolate chips. Pour into pastry-lined pie plate.
5. Bake 50 to 55 minutes or until top is golden brown and center of pie jiggles slightly when pie is gently moved back and forth. Cool 30 minutes. Refrigerate about 2 hours until chilled.

Tips

• If desired, top pie with whipped cream, and drizzle with 1/4 cup dark chocolate chips melted with 1 teaspoon vegetable oil.

Nutrition Information