Ingredients
For the Crust:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 - 5 tablespoons ice cold water
For the Filling:
3/4 cup semisweet chocolate chips
3 eggs, lightly beaten
3/4 cup light-color corn syrup
1/2 cup packed brown sugar
1/4 cup butter, melted
1/4 cup coffee liqueur (Kahlua)
1 tablespoon all-purpose flour
1 teaspoon vanilla
1 cup chopped pecans, toasted
Preheat oven to 375 degrees F.
For the Crust: In a medium bowl, stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size.
Sprinkle 1 tablespoon cold water over part of flour mixture; toss gently with a fork. Push to side of bowl. Repeat with additional cold water, 1 tablespoon at a time (4 to 5 tablespoons total), until all is moistened. Shape into a ball.
On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a 12-inch circle.
Wrap pastry circle around rolling pin; transfer to a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry.
Sprinkle with the 3/4 cup chocolate chips.
For the Filling: In a medium bowl, combine eggs, corn syrup, brown sugar, melted butter, coffee liqueur, flour, and vanilla. Stir in the 1 cup chopped pecans. Slowly pour filling over chocolate pieces in bottom of crust.
Cover edge of pie with foil to prevent overbrowning. Bake for 30 minutes. Remove foil.
Preparation
See above
