This pie is one of those pies where you just want to warm it up and hide in the closet and make funny faces while you eat it because it's soooo heavenly. I am a pecan pie freak so everyone leaves me alone when I indulge in a piece or two... ;)
1Heat the oven to 350 F and place a sheet pan on the second lowest rack to heat.
2place flour, sugar and salt into food processer and pulsate to just incorporated dry ingredients. Add cold butter cubes and pulsate just to incorporate, then add crisco cubes and incorporate just until mixture looks sandy/crumby. Add the first 3 tablespoons of water to bind ingredients. If too dry add 4th tablespoon of water. Place mixture onto working surface and work into a disk shape and then wrap in saran wrap. Chill for 30 minutes or up to 2 days when your ready to use.
3Once chilled, roll out the dough on a well floured surface. Line the inside of a 9 pie pan with the dough, making sure not to pull or stretch the dough in the pan. Trim off any excess leaving a 1? border of dough hanging over the outside of the pie pan. Gently tuck the dough under, making the edge of the dough even with the edge of the pie pan, then flute the dough with your fingers. Chill the prepared crust while you prepare the filling.
4In a medium bowl combine the butter, sugar, corn syrup, bourbon, vanilla, and flour. Whisk until smooth then add the eggs and mix well.
5In the bottom of the chilled crust evenly layer the pecans and chocolate chips. Pour the filling mixture over the pecans and chocolate.
6Place the filled pie on the heated sheet pan and bake for 50 to 60 minutes, or until the filling is golden and puffed all over. Check the pie after forty minutes and if the crust is getting too dark wrap the edges in foil.
7Cool before serving. Then go and hide with your piece or two and indulge in a comfy spot!