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1
Preheat oven to 375 degrees.
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2
In medium bowl, mix flour and 1/4 teaspoon salt.
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3
Cut in shortening, using pastry blender or crisscrossing knives, until particles are size of small peas.
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4
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).
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5
Gather pastry into a ball.
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6
Shape into flattened round on lightly floured surface.
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7
Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9x1 1/4 inches.
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8
Fold pastry into fourths; place in pie plate.
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9
Unfold and ease into plate, pressing firmly against bottom and side.
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10
Trim overhanging edge of pastry 1 inch from rim of pie plate.
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11
Fold and roll pastry under, even with plate; flute as desired.
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12
In large bowl, beat sugar, butter, corn syrup, bourbon, 1/2 teaspoon salt and the eggs with hand beater.
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13
Stir in pecans and chocolate chips.
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14
Pour into pastry-lined pie plate.
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15
Cover edge with 2- to 3-inch strip of foil to prevent excess browning; remove foil during last 15 minutes of baking.
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16
Bake pie 40 to 50 minutes or until set.
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17
Cool 30 minutes.
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18
Refrigerate about 2 hours until chilled.
