Combine flour, sugar, and salt in a food processor and pulse to combine. Add butter and shortening, pulse until coarse crumbs.

Add half the ice water, pulse until dough comes together. Knead lightly, shape into a disc, wrap, and refrigerate for 1 hour.

Roll out dough, lay in pie pan, trim edges, prick with fork, and freeze for 15 minutes. Preheat oven to 350°F.

Cover with foil, fill with beans or rice, bake for 20 minutes. Remove foil, bake for an additional 15 minutes until cooked.

After baking, you can cut shapes from excess dough for decoration. Brush with egg and place on the rim.

Preheat oven to 375°F. Whisk corn syrup and brown sugar until smooth. Add melted butter, one egg at a time, then vanilla, cinnamon, and salt.

Place pecans and chocolate in the cooled crust, pour filling over. Tap on counter to remove air bubbles.

Bake at 375°F for 20 minutes, lower to 350°F, and bake for another 55-65 minutes until puffed and set.

Cool at room temperature and serve warm or chilled with whipped cream or ice cream.