| 1 | For dough: cream butter, cream cheese and vanilla together in a mixer or processor. |
| 2 | Reduce speed to low and add the flour. |
| 3 | Mix until just incorporated. |
| 4 | Remove the dough, form into three balls and wrap in plastic wrap. |
| 5 | Chill one hour before using. |
| 6 | Uncooked dough can be frozen up to two months. |
| 7 | Freeze uncooked balls of dough or freeze dough in pie tins. |
| 8 | Makes three 10-inch pies. |
| 9 | For filling: mix pecans and butter in a small saucepan over medium heat and cook until butter turns a golden color. |
| 10 | Remove from heat and set aside. |
| 11 | In a mixing bowl combine eggs, corn syrup, molasses, brown sugar and vanilla. |
| 12 | Mix until smooth and then mix in the pecans and butter. |
| 13 | Pour this filling into the pie crust and sprinkle with the chocolate chips. |
| 14 | Place on the middle rack of a preheated 350f oven and bake until the center of the pie is set, about 35 to 40 minutes. |
| 15 | Remove from the oven and let the pie cool before serving |
