Chocolate Chip Cookie Pie

We made his last weekend and ate it while watching March Madness. It was so RICH and yummy.

Crust:
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
3 Tablespoons cold water

Filling:
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup butter, softened
1 cup chocolate chips (add an extra 1/4 cup if you want it really chocolaty)
1 cup chopped pecans

1. Make the crust: Mix the flour and salt in a medium bowl. Cut in shortening, until pieces are the size of peas. Sprinkle with cold water until all flour is moistened (you can add extra water if you need). Toss with a fork. Gather pastry in a ball. Shape into flattened round on lightly floured surface. Wrap pastry in plastic wrap and refrigerate 45 minutes.
2. Put crust in pie pan: Roll pastry, using floured rolling pin, into a circle 2-inches larger than an upside-down pie pan. Fold pastry into fourths; place in pie pan and unfold. Trim overhanging edge of crust.
3. Preheat oven to 325.
4. Beat eggs in large mixer bowl on high speed until foamy. Beat in flour and sugars. Beat in butter. Stir in chocolate and nuts. Spoon into pie pan.
5. Bake for 55 to 60 minutes or until knife inserted halfway between outside edge and center comes out clean. Serve warm with ice-cream.