Instructions

PIE CRUST

1. In a food processor, combine ¾ cup flour, sugar and salt, and process about 5 seconds. Sprinkle chilled butter and shortening on top and continue to process until incorporated and mixture forms uneven clumps, about 10 seconds
2. Scrape down the sides of the processor bowl to redistribute and pour remaining ½ cup flour on top. Pulse until combined and is evenly distributed about 6 pulses.
3. Transfer mixture to a large bowl and sprinkle vodka and ice water on top and with a rubber spatula, press and fold dough until dough sticks together.
4. Once the dough comes together, place dough on a sheet of plastic wrap and flatten to a 4-inch disk. Wrap dough tightly with plastic wrap and chill in the refrigerator for 1 hour. Let dough sit out on the counter for 10 minutes before rolling out.
5. Adjust an oven rack to the middle position and heat oven to 425 degrees. Roll dough out to a 12-inch round on a lightly floured work surface. Loosely wrap dough around rolling pin and place in a 9-inch pie plate, letting access dough hand over the edge. Gently press dough unto the pie plate by lifting the edges and pressing the bottom and up the sides with dough, being careful not to stretch the dough. Leave excess dough hanging over the edges of the pie plate and loosely wrap with plastic wrap and refrigerate for until the dough is firm, about 30 minutes.
   
6. Trim overhang, leaving a ½-inch excess over the edge and tuck under itself so the dough is flush with the pie plate edge. Crimp dough evenly around the edges and refrigerate dough, loosely covered in plastic wrap in the refrigerator for 15 minutes or until the dough is chilled and firm.
7. Using the tines of a fork, gently poke a few holes over the bottom and sides of the pie dough lined pie plate. Line the chilled pie plate with a layer of aluminum foil, covering the edges to prevent burning and fill with pie weights or dry beans.
8. Bake your pie shell on a rimmed baking sheet until the pie dough looks dry and is pale in color about 15 minutes. Remove the pie weights and foil and continue to bake until the shell is golden brown, about 4 to 7 minutes. Transfer the pie crust to a wire rack and brush the pie shell with egg wash to ensure no leaks form while the pie is baking. Set aside. Immediately start on the pecan filling. Your pie crust must still be warm when the pecan filling is added.
   
   

PIE FILLING

1. Adjust an oven rack to the lower-middle position and reduce the temperature to 275 degrees. Fill a saucepan with about 3 inches of water and bring to a simmer. Set a large heatproof bowl on top, creating a double boiler. Melt the butter in the bowl. Remove the bowl from the saucepan and stir in the sugar and salt until the butter is absorbed. Whisk in the eggs, corn syrup and chocolate liqueur or extract until smooth. Return the bowl to the hot water and stir until the mixture registers 130 degrees. Turn off the heat and stir in the pecans.
   
2. Pour pecan mixture into the warm pie shell and scatter chocolate pieces on top of pecan mixture. Gently press the chocolate into the filling with the back of a spoon and bake until the center feels set but soft, about 50 to 60 minutes. Transfer pie to a rack to cool completely, about 2 hours. Serve with whipped cream or vanilla ice cream.