Ingredients

1 1/2 Cup flour
1/3 Cup unsweetened cocoa
1/4 Teaspoon salt
1/2 Cup sugar
1 butter, cut into pieces stick
2 Tablespoon cold vegetable shortening
1 large egg, beaten
1/2 Teaspoon vanilla
1 Cup dark corn syrup
4 Tablespoon butter, melted

Instructions

Sift flour, cocoa, 1/4 teaspoon salt and 1/2 cup sugar. With a pastry cutter, cut in the stick of butter and cold shortening. Add one egg and vanilla and stir until dough is formed. Flatten dough into a disk and chill, wrapped in plastic wrap, for 30 minutes. While dough is chilling, combine syrup, 1/2 cup sugar and 1/4 teaspoon salt and bring to a boil. Remove from heat and add the 4 tablespoons butter. Whisk the 3 eggs, rum and 1 teaspoon vanilla. Combine with syrup mixture. Arrange pecans in pie shell. Pour filling over the pecans, making sure to cover the pecans. Place on cookie sheet and bake at 350 degrees for 45 minutes.

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