Put the flour, salt, and sugar in the food processor.

Cut the butter into small chunks and pulse until it is combined into a fine meal consistency.

Add ice water a tablespoon at a time and pulse until combined (it won’t look like pie crust, but will “smoosh” into it).

Pour out onto a piece of parchment or plastic wrap and squeeze into a ball.

Flatten to a disc shape and refrigerate for at least 20-30 minutes.

Roll out and place in pie pan. (I think the keys to a good crust are cold butter, ice water, and handling as little as possible.)

Melt butter in a small pan.

Turn off heat.

Add in chopped chocolate and mix until melted (or use double boiler).

In a seperate bowl, mix corn syrup, sugar, vanilla, and eggs.

Once chocolate has cooled slightly, add to bowl and stir.

Mix in pecans.

Pour into prepared crust in greased 9” pie plate.

Bake for 50-60 minutes at 350 (pie will look set instead of liquidy and jiggly in the middle).

Refrigerate or freeze mixing bowl and beater(s).

Pour in cream and stir in vanilla and sugar.

Using electric mixer, mix on medium for 4-6 minutes until stiff peaks form. (This will approximately double in size, so reduce quantity of cream if only making for this pie. My mixer is pretty large, so it doesn’t work to use much less. Plus, whipped cream in your coffee the next day. Need I say more?)