Chunky Chocolate Pecan Pie

1. 1

   Pastry:

2. 2

   Mix 1 1/4 cups flour, butter, sugar and salt together with electric mixer.

3. 3

   Beat on low for 5 minutes until mixture is crumbly.

4. 4

   Add ice water by spoonfuls while mixer is running on low speed until a dough forms.

5. 5

   Remove dough from bowl and place on board lightly covered with flour.

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   Knead into a smooth dough ball.

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   Flatten into a disk.

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   Cover with plastic and chill a few hours.

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   When chilled, roll out into a 15-inch circle about 18 inch thick.

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    Place in 9-inch tart pan with removable bottom.

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    Press into bottom and sides of pan.

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    Trim off excess dough leaving a 1 inch overhang.

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    Turn inside and crimp edge.

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    Cover loosely and chill 30 minutes.

15. 15

    Preheat oven to 325F (160C).

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    Filling:

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    Heat butter and sugar in saucepan over medium-high heat, stirring constantly.

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    Bring to a boil.

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    Cook a few minutes.

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    Remove from heat.

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    Pour into mixing bowl and add half the chocolate chips and all the unsweetened chocolate.

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    Stir until chocolate has melted.

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    Add dark corn syrup, vanilla and salt.

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    Beat in eggs using electric mixer on medium speed one at a time.

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    Beat until mixture is smooth.

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    Place pastry shell on baking sheet.

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    Evenly sprinkle pecan halves over bottom of pastry.

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    Sprinkle remaining 6 ounces chocolate chips over pecans.

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    Slowly pour batter over all.

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    Bake pie for 1 hour.

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    Reduce temp to 300 degrees.

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    Bake another 40 minutes.

33. 33

    Remove pie from oven and cool to room temp.

34. 34

    Chill 1 hour before cutting.

* Per serving · 4 servings · Values may vary.