Chocolate Chip Pecan Pie (Edit recipe)

Crust

1. Preheat oven to 400° F.
2. In a food processor, using the dough blade, combine flour and salt. Pulse until blended.
3. Cut in butter and pulse to combine until only pea-sized butter pieces remain.
4. Move dough to a medium sized bowl and add egg. Stir together until dough forms into a ball.
5. Wrap dough in wax paper and chill in the refrigerator for about an hour.
6. Remove from fridge, unwrap dough and roll out between two pieces of wax paper or parchment.
7. Carefully transfer to a 9"pie pan. If some of the dough separates, just repair it. It'll still cook together.
8. Pierce bottom of crust with a fork a few times.
9. Place in 400° oven for 10 minutes.
10. Remove from oven and set aside.

Filling

1. Lower oven temperature to 350°.
2. In a mixing bowl, beat eggs until fluffy.
3. Stir in melted butter, coconut sugar, coconut flour and mix to combine.
4. Add in coconut milk and vanilla until combined - careful not to over mix.
5. Gently fold in pecan halves and chocolate chips.
6. Pour filling into the pre-baked pie crust.
7. Bake at 350° for 30 minutes, the middle will still be a little jiggly (and that’s OK).
8. Let cool completely before serving.