Chocolate Pecan Pie

Ingredients

• Crust
• 1 cup flour
• 1/4 tsp. salt
• 1/2 cup plus tbsp. shortening or 1/3 cup lard
• 2 to 3 tbsp. cold water
• Filling
• 2/3 cup sugar
• 1/3 cup butter or margarine, melted
• 1 cup corn syrup
• 2 tbsp. bourbon (optional)
• 1/2 tsp. salt
• 3 eggs
• 1 cup pecan halves or broken pecans
• 1 (6-oz.) pkg. Semi-sweet chocolate chips (1 cup)

Directions

1. Preheat oven to 375°F
2. For pastry, mix flour and salt in medium bowl. Cut in shortening, until particles are the size of small peas.Sprinkle with cold water, 1 tablespoon at a time, until all flour is moistened. Roll pastry on lightly floured surface using floured rolling pin, into circle 2 inches larger than upside-down pie plate. Fold pastry into fourths; place in pie plate. Unfold and press firmly against bottom and side. Trim overhanging edge 1 inch from rim. Fold and roll pastry under, even with plate; flute as desired.
3. For filling, beat sugar, butter, corn syrup, bourbon, salt and eggs in a large bowl with hand beater. Stir in pecans and chips. Pour into pie plate. Cover edge with 2- to 3- inch strip of foil; remove foil during last 15 minutes of baking.
4. Bake 40 to 50 minutes or until set. Cool 30 minutes. Refrigerate about 2 hours. Makes 8 servings.