Directions

1. Chill butter and Crisco until very cold by placing both in the freezer for 15 minutes. Meanwhile, combine egg, water, and vinegar in a small bowl and set aside. Place flour and salt in the bowl of a food processor. Add butter and Crisco to flour and pulse on/off until mixture resembles coarse meal (you can also combine the flour and fats using a pastry blender if you don’t want to drag out your processor – more effort, less clean-up). Scrape mixture into a large bowl, add egg mixture, and stir until combined. Don’t overwork dough.
2. Separate the dough into thirds (If you prefer a more substantial crust, separate in half) and roll into balls. Wrap each ball in plastic wrap and freeze for about 15 to 20 minutes to chill. (If you will be storing the dough in the freezer for a longer period, form dough into a disk and seal in a Ziplock bag. Thaw 15 minutes before using).
3. Meanwhile, make the filling. In a medium bowl, beat together the melted butter, brown sugar, Karo syrup, eggs, bourbon, vanilla and salt until frothy. Stir in pecan halves and set aside.
4. Preheat the oven to 350⁰. In between two sheets of waxed paper, roll out the crust, starting at the center and working your way out into a 11” – 12” circle. Once the dough is the correct size, peel off the top layer of waxed paper and, using the bottom sheet, transfer the dough to a 9” pie pan. Flip the dough over, peel off the bottom sheet, and gently press the dough into the pan. Go around the pie pan tucking the dough to make a clean edge and then crimp. Freeze for 15 minutes.
5. Remove the crust from the freezer. Sprinkle with chocolate chips and cover with filling. Bake 40-50 minutes until the topping is firm and dark golden brown. Transfer pie to wire rack to cool. Cut yourself a slide – you done good.