- 1½ cups all-purpose flour
- 1½ teaspoons sea salt
- ⅓ cup plus 2 tablespoons cold vegetable shortening
- 3 extra large eggs, beaten lightly
- ¾ cups granulated sugar
- 3 tablespoons all-purpose flour
- ½ cup evaporated milk
- 1 tablespoon vanilla
- ¾ cups dark corn syrup
- 8 ounces bittersweet or semi-sweet chocolate; melted and cooled
- ½ teaspoon sea salt
- 3 cups pecan halves
- Whipped Cream
- Preheat oven to 350ºF.
- In a large bowl, combine the flour and salt. Transfer 3 tablespoons of the mixture to a small bowl and stir in 3 tablespoons cold water to form a paste. Add the shortening to the large bowl, blend the mixture until it resembles coarse meal, and add the flour paste, tossing the mixture until it forms a dough. Knead the dough lightly and form it into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour. Roll out the dough about ⅛-inch thick on a lightly floured surface, fit it into a 10-inch (1½ quart capacity) pie plate, and chill the shell.
- Make the filling: in a bowl, whisk together the eggs and sugar, then whisk in the flour, evaporated milk, vanilla, corn syrup, chocolate, salt, and pecans. Pour the filling into the pie shell.
- Bake the pie in the middle of a preheated 350ºF oven for 1 hour to 1 hour 10 minutes, or until the filling is just set and cracks appear on the surface. Let the pie cool on a rack and serve it with Whipped Cream.
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