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Directions

Crust
Into a large mixing bowl sift together the flour and salt, add all of the Crisco shortening. Cut the shortening into the flour with a pastry blender until the mixture develops a course texture. Sprinkle the water over the mixture a spoonful at a time, and toss until the dough begins to cohere. Gather the dough into a ball and press together with your hands, cover with plastic wrap, and refrigerate for at least one hour before using.

Prepare pie crust in a nine inch pie pan and prebake for 10-15 minutes at 425 degrees.

Caramel nut layer
In a small sauce pan place sugar, water and corn syrup over med heat. Boil mixture swirling pan occasionally until it becomes caramel colored. Remove from heat and immediately but slowly and carefully, you don’t want the hot sugar to spatter and overflow. Whisk in the cream until smooth and then add the butter whisking till smooth. While caramel is cooling slightly, toast pecans in a 325 deg oven for 8 minutes. Add pecans to the caramel and mix well. Pour caramel into pie crust. Set aside.

Chocolate Caramel layer
Put sugar and water in a small sauce pan over med heat and bring to a boil. Swirling the pan occasionally to keep the color even. Cook until it is caramel colored and remove from heat. Again carefully pour in cream whisking to combine. When mixed well pour caramel over the chocolate chips and whisk until chocolate is melted and smooth then add butter and stir until smooth. While this is cooling whip 1/2C heavy cream to stiff peaks. Measure 1/2 cup of whipped cream and fold into the cooled chocolate and pour over the caramel nut layer in the pie pan. Refrigerate for at least 2 hours.