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1
Pastry:
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2
Mix 1 1/4 cups flour, butter, sugar and salt together with electric mixer.
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3
Beat on low for 5 minutes until mixture is crumbly.
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4
Add ice water by spoonfuls while mixer is running on low speed until a dough forms.
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5
Remove dough from bowl and place on board lightly covered with flour.
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6
Knead into a smooth dough ball.
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7
Flatten into a disk.
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8
Cover with plastic and chill a few hours.
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9
When chilled, roll out into a 15-inch circle about 18 inch thick.
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10
Place in 9-inch tart pan with removable bottom.
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11
Press into bottom and sides of pan.
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12
Trim off excess dough leaving a 1 inch overhang.
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13
Turn inside and crimp edge.
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14
Cover loosely and chill 30 minutes.
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15
Preheat oven to 325F (160C).
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16
Filling:
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17
Heat butter and sugar in saucepan over medium-high heat, stirring constantly.
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18
Bring to a boil.
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19
Cook a few minutes.
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20
Remove from heat.
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21
Pour into mixing bowl and add half the chocolate chips and all the unsweetened chocolate.
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22
Stir until chocolate has melted.
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23
Add dark corn syrup, vanilla and salt.
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24
Beat in eggs using electric mixer on medium speed one at a time.
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25
Beat until mixture is smooth.
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26
Place pastry shell on baking sheet.
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27
Evenly sprinkle pecan halves over bottom of pastry.
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28
Sprinkle remaining 6 ounces chocolate chips over pecans.
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29
Slowly pour batter over all.
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30
Bake pie for 1 hour.
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31
Reduce temp to 300 degrees.
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32
Bake another 40 minutes.
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33
Remove pie from oven and cool to room temp.
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34
Chill 1 hour before cutting.
