Preparation:
To make the crust, sift the flour together with the salt. Cut the butter in until it is thoroughly coated and the pieces are no larger than lima beans. Add enough water to make a dough that holds together easily. shape into a ball, flatten to a round, and chill, wrapped in plastic, 30 minutes, or more if possible. Remove from the refrigerator to a floured surface. Roll out to fit into a 9-inch pie plate with a scalloped edge. Preheat the oven to 350F.
To make pie filling: Place the eggs, syrup, salt, and vanilla in a bowl, food processor, or mixer, and blend well. melt the butter and chocolate chips over low heat and add to the filling, stirring just to mix. Fold in the pecans and pour into the pie shell. Top with chopped pecans and chocolate chips.
Bake until done, about 30 minutes. Serve hot, or cool on a rack and then refrigerate until it hardens and serve cold.
From Nathalie Dupree's New Southern Cookin |
