STEPS
INGREDIENTS
Start the pie filling: 1 c sugar, 1 cup light corn syrup
Add 5TB butter and bring to a gentle boil medium low heat. Allow to boil about 4-5 minutes
Once finished, sit aside and let cool for 20 minutes. Allow three eggs to come to room temp and start the pie crust
In a food processor, or use a pastry cutter..pulse together: 2 1/2 c flour, 2TB sugar, 1tsp salt, 1/2 c cold butter and 1/2 cup vegetable shortening
Pulse until it resemble large crumble
Add enough COLD water until it starts to form a ball. Start with 1/4 cup and keep adding as needed. This makes a double pie crust
To roll out dough, I lay down two pieces of plastic wrap
Form a disc, and flour the surface
Lay another layer of plastic wrap over the dough and roll out to about 1/2 inch thickness
Remove the top layer of wrap, and pick the bottom up so that you can flip over your hand to move to pie dish
Place over hand..
And form to your design I like a more rustic looking pie shell. I don't pinch or fork the edges
Remaining dough; shape a disc and wrap in plastic. Then freezer bag. Into the freezer
Cover the bottom of pie shell with 1/2 cup pecans and as many choc chips as you want. I use semi sweet
Then add one egg at a time into your filling. Stir quickly bc the filling is hot. Once done, Pour into pie shell, over the nuts and chocolate
Bake 325 for about 55-60 minutes. The filling will be a little jiggly when you remove. That's ok, it will sit up as it cools
Crunchy top, rich crust and caramel-y center! Enjoy
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