For the Pie Crust

Using a Food Processor

• In a food processor, place the flour, sugar and salt and pulse just until everything is combined. Add the cold butter and process a few times until the mixture resembles a coarse meal. Add the cold water slowly through the feed tube as the machine is running, a tablespoon at a time, just until the dough is moistened (not wet). Transfer to a floured board and add the pecans. Knead a few times just until all of the pecans are incorporated. Form the dough into a ball and slightly flatten into a disk.

By Hand

• To make it by hand,  combine the flour, sugar and salt in a bowl. Cut in the cold butter by using a pastry cutter/blender or two knives and work on it until the mixture resembles small crumbs. Gradually add water and mix just until the dough holds together.  Transfer to a floured board then follow the above instructions on how to add pecans and roll the dough.
• Wrap dough with plastic wrap and chill for at least 30 minutes. Roll out the dough on a lightly floured surface to fit a 9-in. pie or tart pan. Butter a 9-inch pie or tart pan. Transfer pastry to pie plate. Prick the dough a few times with a fork.
• Preheat the oven to 350F. Bake the pie crust for 5 minutes. Take out of the oven (but do not turn the oven off) and set aside to cool slightly. Make the pie filling.
• ​​Don’t wish to make pie crust from scratch? Use a pre-made pie crust and simply roll out onto the pie pan.

For the Chocolate Pie Filling

• In a bowl, mix the melted butter, sugar, and salt. Add the eggs, vanilla extract, and the chocolate and quickly stir to combine.
• Pour the mixture into the prepared crust. Arrange the pecans in a circular pattern.
• Bake for 30-35 minutes or until the edges are set though the middle may still be jiggly. Cool completely before slicing. Please enjoy!