For the pie crust: (makes two crusts - just wrap and freeze the other dough for later use)
- 2 1/2 cups flour
- 1 teaspoon salt
- 2 sticks cold butter, cut into small pieces
- 1/4 cup or more of ice water
For the pie filling:
- 1 1/2 cups pecan halves
- 1/2 cup chocolate chips
- 1 tablespoon flour, plus more for coating chocolate chips
- 1 teaspoon salt
- 3 eggs, beaten
- 1 cup brown sugar
- 1 cup light corn syrup
- 1/4 cup melted butter
For the pie crust:
Combine the flour and salt in the bowl of a food processor. Add the butter and pulse until the mixture resembles coarse crumbs, about 10 seconds. With the machine running, add the ice water in a slow, steady stream until the dough just holds together. Do not process more than 30 seconds. You can test the dough by pinching off a small piece of dough – it should hold together. If it's still too crumbly, add a little bit more water. Divide the dough in half and wrap each half in plastic wrap. Form into disks. Refrigerate at least one hour or overnight.
Roll out the pie dough on a floured piece of parchment paper into about a 12-inch round, which will fit a deep-dish 9 inch pie plate. Fit the dough into the pie plate; trim the edges and crimp decoratively and chill for 30 minutes.
Make the filling:
Pre-heat the oven to 375°F. Spread the pecans on the pie crust. In a small bowl, toss the chocolate chips with a little flour, then scatter over the pecans, In a medium size bowl, stir together the salt, eggs, brown sugar, corn syrup, vanilla, butter and flour until well combined. Pour the mixture over the pecans and chocolate chips.
Bake until the filling is set and the crust is browned, about 70 minutes. If the pie browns too quickly, loosely tent with foil. Let the pie cool on a rack for at least 1 hour.
Serve warm or at room temperature, with vanilla ice cream or whipped cream, if desired.