Tupelo Honey Chocolate Pecan Pie

Pie Crust

1-1/4 cups all purpose flour
1/2 tsp sea salt
1/2 tsp sugar
1/2 cup (one stick) cold unsalted butter, cut into pieces
1/4 cup ice water (more or less as needed)

Pie Filling

3/4 cup light corn syrup
3/4 cup sugar
1/8 tsp sea salt
3 eggs
1 tsp vanilla extract
3 TBS Tupelo Honey Or any honey you have
1/2 cup unsalted butter, melted
1.5 cups pecan halves (about 6 oz.)
1/2 cup semisweet chocolate chips

Crust
1.  In a food processor, combine the flour, salt and sugar. Add the butter and pulse until the mixture resembles coarse meal, about 10 seconds. Add the ice water in a slow stream, pulsing the mixture no more than 30 seconds, until it begins to form a ball. (I needed a little more water)

2.  Remove the dough from the processor and wrap in plastic wrap and flatten with the palm of your hand. Refrigerate for at least 1 hour. When ready to use, roll out on a floured surface using a floured rolling pin to roll into an 11-inch pie crust. Lay it in a 10-inch pie pan, and crimp the edges. Keep in the refrigerator until ready to fill. Preheat the oven to 350°F.

Filling
1.  In a large bowl, whisk together the corn syrup, sugar, salt, eggs, vanilla, and honey, mixing well. Stir in the melted butter. Pour the mixture into the prepared pie crust. Top with pecans and chocolate chips.
Bake the pie, rotating halfway through cooking, for about 1 hour and 15 minutes, or until the crust is brown and the pie filling is bubbly. Let cool slightly and serve pie warm with vanilla ice cream or sweetened whipped cream.

 from Female Foodie