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 Valley Pecan Halves
Whipped Cream
1. Preheat oven to 350ºF.
2. 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.
3. 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.
4. 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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