- Preheat oven to 350°F.
- Place flour, butter, shortening, sugar, and salt in the bowl of a food processor, pulse until the texture of coarse breadcrumbs. Add water, pulsing until the mixture just starts to hold together. Remove from the processor and knead a few times until a dough is formed. Divide into 3 equal pieces, form into disks, cover in plastic wrap and refrigerate for at least one hour. On a lightly floured work surface, roll out dough to a circle that is about 2 inches larger than a 9-inch pie pan. Line the pan with the dough and crimp the edges. Repeat for remaining pie pans.
Always practice safe food handling procedures
- Wash hands with soap and water before handling any food and after handling raw meat, poultry, seafood or eggs.
- Gently rub produce under cold running water. Scrub firm produce with a clean vegetable brush under running water.
- Wash all surfaces that come in contact with raw meat, poultry, seafood and eggs to avoid cross contamination.
- In a medium saucepan, simmer the condensed milk and sugar over medium heat, whisking steadily, about 5 minutes or until the sugar dissolves. Off heat, whisk in 4 1/2 cups of chocolate chips, stirring occasionally until the chocolate melts. In a medium bowl, whisk together eggs, vanilla, cinnamon, and salt. Gently whisk chocolate mixture into egg mix, about 1/2 cup at a time until well blended. Stir in 7 1/2 cups of pecans.
- Divide the filling evenly into the 3 pie shells. Bake on center rack of oven for 35-40 minutes, or until fairly firm in the center. Let cool.
- After pie has cooled, melt the remaining 1 1/2 cups of chocolate chips and milk together. Pour one-third of sauce over each pie. Let cool.
- Melt white chocolate and milk together. Drizzle one-third of white chocolate sauce over each pie. Sprinkle each pie with 1/2 cup of pecans.
- Notes: For more crunch, toast the pecans at 350°F for 5-10 minutes. Replace the vanilla with bourbon or cognac to make an adult version of this recipe.