Step 1

In a bowl, use a fork to stir together flour and salt. Cut in shortening with a pastry blender until mixture resembles very coarse cornmeal.

Step 2

With a fork, stir in the ice water, 1 tablespoon at a time, until pastry holds together. Shape into a flat disk, wrap in wax paper, and chill for 30 minutes. Heat oven to

Step 3

On a lightly floured surface, roll pastry out into a 13-inch circle, about 1/8 inch thick. Roll crust onto rolling pin and unroll it over a 9-inch pie plate. (If you prefer, fold crust in half, lift, and place in a pie plate.) Fit pastry loosely into pie plate. Pinch a high decorative edge. Set aside.

Step 4

In a bowl set over simmering water, melt chocolate and butter. Remove from heat and at eggs, sugar, and corn syrup; beat well. Mix in pecans. Pour into pastry-lined pie plate. Bake for 45 minutes, or until filling is set and pastry is browned. Serve warm.