Chocolate-Chip Pecan Pie

Pie:

1/2 cup butter

1 1/3 cups flour

1/2 tsp salt

3-4 tbsp cold water

Filling:

1 cup semisweet chocolate chips

1 cup light corn syrup (or boil 1 cup sugar with 1/3 cup water and stir on low heat till it thickens)

1 cup firmly packed light-brown sugar

3 large eggs

2 Tbsp stick butter, melted

1 1⁄2 tsp vanilla extract

1⁄2 tsp salt

1⁄2 cup chopped pecans

11⁄2 cups pecan halves

Method:

Heat oven to 350°F and place oven rack in lowest third of oven

Mix pie ingredients, adding 1 tbsp water at a time.

Shape into a ball then roll on floured surface into a 12" circle.

Fit pie shell in 9" pie dish and crimp edges.

Scatter chocolate chips evenly in crust. 

Whisk syrup, sugar, eggs, butter, vanilla, salt and chopped pecans in a large bowl until well blended.

Pour evenly over chocolate chips. 

Arrange pecan halves on top.

Bake 50 minutes, or until crust and pecans are browned. 

If crust begins to darken too quickly, cover edges with foil.

Cool completely on a wire rack.