Ingredients
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)
Preparation
Heat oven to 375°F.
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).
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.
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.
Bake pie 40 to 50 minutes or until set. Cool 30 minutes. Refrigerate about 2 hours until chilled.
