Preheat oven to 375°F/190°C.
To prepare the crust, sift the flour and salt together into a medium mixing bowl. Cut the butter and shortening into the flour with a fork or pastry blender until the mixture begins to form “pea-size” pieces.
Add the ice water a few tablespoons at a time and combine by tossing with a fork. Add more water as needed so that the dough is moist enough to hold together in the shape of a ball.
Divide the dough in half, forming into two discs. Wrap the dough in plastic wrap; refrigerate one disc for at least 30 minutes. Freeze the remaining dough for later use.
Remove the dough from the refrigerator. Dust a rolling pin lightly with flour and roll the dough out to form a 10-in. diameter circle about 1/4-in. thick.
Lay the pastry into a 9-in. ceramic pie plate and trim to fit. Place in the freezer and allow to firm for about 20 minutes. Remove the pan from the freezer, line the pastry with foil and fill with pie weights or dried beans to prevent the dough from bubbling as it bakes. Bake for 20 minutes.
Remove pie weights and bake for another 10 minutes or until golden. Allow the pie shell to cool.
To prepare the filling, toast pecans in a jelly roll pan or on a cookie sheet until shiny and fragrant. Be careful not to overcook.
In a medium mixing bowl, beat the eggs lightly. Add the brown sugar, corn syrup, butter, vanilla and salt. Mix well. Fill the pastry shell with the toasted pecans and pour the egg mixture over the pecans.
Bake for 25 - 30 minutes or until the filling sets. Remove the pie from the oven and cool for one hour.
Melt the chocolate in the top pan of a double boiler over simmering water. When the chocolate is completely melted, drizzle over the pie.
Recipe was created especially for the Cooking with Calphalon 9-in. Ceramic Pie Plate.