2 ½ cups flour
½ tsp salt
¼ to ⅓ cup ice water (Only enough to make a dough form.)
For the pie filling5 large or extra large eggs
1 ½ cups lightly packed brown sugar
1 ½ cups corn syrup (light or dark; your preference)
2 tsp vanilla extract
⅓ cup melted salted butter
¾ cup semi-sweet (or dark) chocolate chips (I prefer 50% cocoa chips)
Instructions
To make the pastry
Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.
Pour cold water over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.
Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can freeze the second round for another time.
You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.
Roll out and place in 10 inch pie plate. Flute the edges with your fingers and place in freezer while you prepare the filling.
To prepare the pie filling
Whisk together all the ingredients, except the chocolate chips.
Stir until the sugar is dissolved into the mixture. You can tell this by pinching some of the mixture between your thumb and forefinger to see if you can still feel any of the sugar granules.
Pour the mixture into the prepared pastry shell and sprinkle the chocolate chips evenly over the surface.
Bake for 1 hour at 375 degrees F (350 for a glass pan) or until the center of the pie is set. It will still wobble a little but not appear liquid. A few extra minutes is fine if you want to be sure. You can wrap a collar of aluminum foil around the crust edge if it begins to get too dark.
Cool completely before serving. I find the pie cuts best if chilled.
Note
Source recipes -Here-
