Directions

• To make the crust, stir flour and salt together in a large bowl. Cut butter and shortening into flour mixture using a pastry blender or two table knives until the fat pieces are the size of small peas and completely coated in flour.  Gradually add water 1 tablespoon at a time, stirring with a metal spoon. Stop adding water when the dough holds together. Scrape the dough out of the bowl and form a smooth, round disk about 2 inches thick. Wrap the dough in a sheet of plastic wrap and refrigerate for at least one hour or up to 48 hours. If you’re in a hurry, place the dough in the freezer for about 20 minutes.

• When you’re ready to make the pie, use a rolling pin to roll the dough on a lightly floured surface, rolling from center outward until you create an 11-inch circle. If you want an even crust edge, place an 11-inch plate upside down on the dough as a guide and, using a small paring knife, cut a perfect 11-inch circle. Transfer dough to a 9” glass or ceramic pie plate. Fold the edges under and press with your fingers to create a fluted edge. Chill until ready to use.

• To prepare the filling, remove the lid from a jar of Sunday Night Chocolate Sauce and heat in the jar in the microwave for 30 seconds on high (no longer!) Using an electric mixer, mix together the eggs, golden syrup, bourbon and warm chocolate sauce. Add the melted butter and mix well.

• Sprinkle the pecan halves evenly in the unbaked pie shell. Pour the filling over the top. Bake at 350°F for 45 minutes or until the pie is firm. The edges of the filling will rise but the middle will remain a little loose. The pie will continue to set after it’s removed from the oven. Transfer to a cooling rack. Allow to cool for 2 to 3 hours before serving. Cut into slices and serve with Sunday Night® Sweetened Whipped Cream or Sunday Night® Chocolate Whipped Cream.