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1
CRUST: Blend flour and salt in a medium size mixing bowl.
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2
Cut chilled shortening into 1/2 -inch cubes.
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3
Mix in chilled shortening cubes into flour mixture using a pastry blender, or two knives until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
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4
Sprinkle half of ice cold water over the flour mixture.
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5
Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly.
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6
Add remaining water 1 tablespoon at a time, until dough is moist enough to hold together.
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7
Flatten dough into 1/2-inch thick round disk.
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8
Wrap in plastic wrap.
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9
Chill in refrigerator for 30 minutes or up to 2 days.
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10
Preheat oven to 375F.
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11
Roll chilled dough on a lightly floured surface into a 14-inch square .
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12
Transfer dough into a 9x9-inch square baking dish.
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13
Trim edges to height of baking dish.
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14
Roll edges under so dough comes 3/4 of the way up the sides of the dish.
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15
FILLING: Spread melted chocolate over the bottom of the dough.
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16
Refrigerate to set.
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17
Cover with pecans once cooled.
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18
Whisk together eggs, brown sugar and vanilla in a large bowl, Whisk in corn syrup.
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19
Stir in chocolate chips.
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20
Pour over pecans,.
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21
Bake in preheated oven until filling is puffed, about 50 minutes.
