---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chunky Chocolate Pecan Pie
  Categories: Pies, Chocolate
       Yield: 1 servings
  
            Pastry:
   1 3/4 c  All-purpose flour (divided)
     1/3 c  Unsalted butter; chilled
            =and cut into pieces
       1 tb Sugar
       1 pn Salt
            Ice water
            Filling:
     1/2 c  Unsalted butter
     1/2 c  Sugar
      12 oz Semisweet chocolate chips
            = (divided)
       2 oz Unsweetened chocolate;
            -chopped
   1 1/2 c  Dark corn syrup
       1 tb Vanilla extract
     1/4 ts Salt
       8    Eggs
       3 c  Toasted pecan halves
  
      Pastry: Mix 1 1/4 cups flour, butter, sugar and salt
   together with electric mixer. Beat on low for 5 minutes
   until mixture is crumbly. Add ice water by spoonfuls while
   mixer is running on low speed until a dough forms. Remove
   dough from bowl and place on board lightly covered with
   flour. Knead into a smooth dough ball. Flatten into a disk.
   Cover with plastic and chill a few hours.
        When chilled, roll out into a 15-inch circle about 1/8
   inch thick. Place in 9-inch tart pan with removable bottom.
   Press into bottom and sides of pan. Trim off excess dough
   leaving a 1 inch overhang. Turn inside and crimp edge.
   Cover loosely and chill 30 minutes. Preheat oven to 325
   degrees.
       Filling: Heat butter and sugar in saucepan over
   medium-high heat, stirring constantly. Bring to a boil.
   Cook a few minutes. Remove from heat. Pour into mixing bowl
   and add half the chocolate chips and all the unsweetened
   chocolate. Stir until chocolate has melted. Add dark corn
   syrup, vanilla and salt. Beat in eggs using electric mixer
   on medium speed one at a time. Beat until mixture is smooth.
       Place pastry shell on baking sheet. Evenly sprinkle
   pecan halves over bottom of pastry. Sprinkle remaining 6
   ounces chocolate chips over pecans. Slowly pour batter over
   all. Bake pie for 1 hour. Reduce temp to 300 degrees. Bake
   another 40 minutes. Remove pie from oven and cool to room
   temp. Chill 1 hour before cutting.  THE DESSERT SHOW SHOW
   #DS3050
  
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