Start the pie filling: 1 c sugar, 1 cup light corn syrup

Add 5TB butter and bring to a gentle boil medium low heat. Allow to boil about 4-5 minutes

Once finished, sit aside and let cool for 20 minutes. Allow three eggs to come to room temp and start the pie crust

In a food processor, or use a pastry cutter..pulse together: 2 1/2 c flour, 2TB sugar, 1tsp salt, 1/2 cold butter and 1/2 cup vegetable shortening

Pulse until it resemble large crumble

Add enough COLD water until it starts to form a ball. Start with 1/4 cup and keep adding as needed. This makes a double pie crust

To roll out dough, I lay down two pieces of plastic wrap

Form a disc, and flour the surface

Lay another layer of plastic wrap over the dough and roll out to about 1/2 inch thickness

Remove the top layer of wrap, and pick the bottom up so that you can flip over your hand to move to pie dish

Place over hand..

And form to your design I like a more rustic looking pie shell. I don't pinch or fork the edges

Remaining dough; shape a disc and wrap in plastic. Then freezer bag. Into the freezer

Cover the bottom of pie shell with 1/2 cup pecans and as many choc chips as you want. I use semi sweet

Then add one egg at a time into your filling. Stir quickly bc the filling is hot. Once done, Pour into pie shell, over the nuts and chocolate

Bake 325 for about 55-60 minutes. The filling will be a little jiggly when you remove. That's ok, it will sit up as it cools

Crunchy top, rich crust and caramel-y center! Enjoy