Chocolate Pecan Pie

 

1

cup Gold Medal® all-purpose flour

1/4

teaspoon salt

1/3

cup plus 1 tablespoon shortening or 1/3 cup lard

2

to 3 tablespoons cold water

2/3

cup sugar

1/3

cup butter or margarine, melted

1

cup corn syrup

2

tablespoons bourbon, if desired

1/2

teaspoon salt

3

eggs

1

cup pecan halves or broken pecans

1

bag (6 ounces) semisweet chocolate chips (1 cup)

• 1 Heat oven to 375ºF.
• 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.