Instructions

• Add the flour, salt, and butter in a food processor and pulse until you have an oatmeal-like consistency.
• In another bowl beat egg, vinegar, and water until fluffy and pour into flour and mix to combine.
• Roll dough on wax paper, knead into a ball, wrap and chill overnight or freeze for later use.
• Roll out dough to ¼ inch thick and fit into a 9-inch pie pan, trimming and crimping the edges.
• Preheat oven to 350°F. Bake leftover dough scraps with sugar if desired for snacking.
• In saucepan, melt sugar, butter, and chocolate over medium-low heat for 5 minutes then cool.
• In large bowl whisk eggs, corn syrup, vanilla, salt. Stir in chocolate mixture and chopped pecans.
• Pour mixture into pastry shell. Decorate with whole pecans and cover crust edges with protector or foil.
• Bake for 45 minutes, remove cover, and bake for 10–15 more minutes. Check center with toothpick.
• Cool for at least 10 minutes before serving. Enjoy warm with ice cream or whipped cream.