Just for fun...here are the pies from across the U.S. (6 locations, 4 time zones, literally coast to coast). Family members/families: 2 siblings, 2 nephews, 1 niece (along with their spouses/boy&girl friends.
Main post explaining it:
https://365project.org/taffy/365/2020-11-26
Recipe adapted from Silver Palette:
Pecan-Chocolate Chip Pie
Pie Shell
1 1/2 cups all purpose flour
scant 1/2 tsp salt
1/4 cup (1/2 stick) cold unsalted butter, cut into 1/2-inch pieces
1/3 cup solid white vegetable shortening
In food processor with steel blade, combine flour and salt. Process a few seconds to blend. Sprinkle butter and shortening over flour. Process in off/on pulses until fat is cut into flour and mixture resembles coarse meal. Operating in off/on pulses, add 1 1/2 tbsp cold water through feed tube, until liquid is evenly incorporated, and particles begin to hold together. If mixture is crumbly, sprinkle over more water a tsp at a time using on/off pulses until mixture holds together. Press pastry into a ball. Knead lightly if needed. Roll between 2 sheets of wax paper into a 12 oz round of even thickness, checking underside of dough frequently and smoothing wrinkles that form. Refrigerate dough on large tray or baking sheet for 25 to 30 minutes.
Let dough soften at room temperature for several minutes. Peel off one sheet of paper, turn dough over and put into pie place and shaping into a nice-looking pie shell, removing other piece of wax paper. Cover loosely and refrigerate from 30 minutes up to 8 hours.
Filling:
5 tbsp unsalted butter
1 cup light corn syrup
1/3 cup packed light or dark brown sugar
1/8 tsp salt
1 1/4 tsp vanilla
3 large eggs
1 1/4 cups pecan halves (about 5 oz)
1/2 cup semisweet chocolate chips
Position rack in center of the oven and preheat 375°. Bring butter just to a simmer in a medium-sized heavy saucepan over medium-low heat. Continue simmering 1 to 2 minutes longer, stirring until butter solids turn light brown. immediately remove from burner. Pour about half of butter into a heat proof cup and reserve. Stir corn syrup, sugar, salt, and vanilla into butter in pan until well blended and smooth. Beat eggs into mixture using a fork.
Spread pecans, then half of chocolate chips in pastry shell. Slowly pour egg mixture over top. Sprinkle remaining chocolate chips over top. Drizzle reserved browned butter over surface. Bake 35 to 40 minutes until cooled. Store, refrigerated, up to 5 days. Serve at room temperature or slightly cool, with dollops of whipped cream for garnish if desired.
