Ingredients
1-1/4 cups all-purpose flour1 tablespoon sugar1/2 teaspoon salt1/3 cup cold butter2 tablespoons butter-flavored shortening3 to 4 tablespoons ice water1/2 teaspoon white vinegar1/4 teaspoon vanilla extractEGG WASH:1 large egg1 tablespoon waterFILLING:1/2 cup butter4 ounces bittersweet chocolate, chopped1-1/4 cups packed brown sugar3/4 cup light corn syrup3 large eggs, lightly beaten2 tablespoons molasses1 teaspoon vanilla extract1/2 teaspoon salt1-1/2 cups finely chopped pecans1/2 cup pecan halves
Preparation
In a large bowl, combine the flour, sugar and salt; cut in the butter and shortening until crumbly. Combine water, vinegar and vanilla. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Wrap in plastic; refrigerate for 8 hours or overnight.
Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Beat egg wash ingredients; brush over pastry.
For filling, melt butter and chocolate in a microwave; stir until smooth. In a large bowl, combine the brown sugar, corn syrup, eggs, molasses, vanilla and salt. Stir in chopped pecans and butter mixture. Pour into pastry. Arrange pecan halves over filling.
Bake at 350° for 55-65 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers.
