Chocolate Pecan Pie

Ingredients:

CRUST
•	1 1/4 cups All Purpose Flour
•	1/4 teaspoon salt
•	1/2 cup butter, cut in cubes, chilled
•	6 tablespoons ice cold water
•
FILLING
•	3 large eggs, lightly beaten
•	1/2 cup light corn syrup
•	1 teaspoon pure vanilla extract
•	1/4 teaspoon salt
•	2 tablespoons butter
•	1/2 cup semi-sweet chocolate chips
•	1 cup coarsely chopped pecans
•
CHOCOLATE PECAN TOPPING
•	1/2 cup coarsely chopped pecans
•	1/2 cup semi-sweet chocolate chips

Instructions:

	CRUST
1.	COMBINE flour and 1/4 teaspoon salt in large bowl or bowl of food processor. Cut in 1/2 cup butter with pastry blender or 2 knives, or if using food processor, add using a quick pulse, until mixture is the size of peas.
2.	ADD water a little at a time, tossing lightly with fork, or pulsing food processor only a few times, until dough is moist enough to hold together when pressed together.
3.	TURN onto lightly floured surface; press into ball. Flatten ball; fold in half 3 times. (Handle dough as little as possible.) Shape into flattened round, wrap tightly in plastic wrap; chill at least 30 minutes or up to 24 hours.
4.	ROLL dough on lightly floured surface to 12-inch round. Transfer dough to 9-inch pie plate by loosely rolling around rolling pin. Center rolling pin over pie plate; unroll, easing dough into pie plate.
5.	TRIM edges of dough, leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Cover with plastic wrap and chill while preparing filling.
	FILLING
1.	HEAT oven to 350°F.
2.	COMBINE eggs, syrup, vanilla and 1/4 teaspoon salt in large bowl.
3.	MELT 2 tablespoons butter and 1/2 cup chocolate chips in microwave-safe bowl on MEDIUM (50% power). Stir at 30 second intervals. Heat just until melted.
4.	STIR chocolate mixture into egg mixture, just until blended. Fold in 1 cup pecans. Pour into prepared pie shell. Sprinkle top with 1/2 cup pecans and 1/2 cup chocolate chips.
5.	BAKE 30 minutes or until browned. Serve warm or cooled.