| 1 | Mix the salt into the flour and cut in the lard. |
| 2 | Measure out 1 tablespoon of the beaten eggs into a small bowl and reserve the remaining eggs. |
| 3 | Add the water and vinegar to the bowl and stir. |
| 4 | Slowly add the liquid to the flour and lard, just until the mixture holds together to form a dough. |
| 5 | Lightly flour a work surface and rolling pin and roll the dough into an 11-inch circle. |
| 6 | Fit it into a 9-inch pie pan and refrigerate it if you plan to finish the pie after several hours, or freeze it if you are completing the recipe at this point. |
| 7 | This will prevent shrinkage. |
| 8 | Melt the chocolate and butter together in a heavy saucepan. |
| 9 | Set aside and allow to cool. |
| 10 | Stir the corn syrup and sugar into the reserved eggs. |
| 11 | Add the chocolate and butter, vanilla, rum and the pecans. |
| 12 | Mix well and pour into the pie shell. |
| 13 | Bake in the preheated oven for 1 hour, or until set. |
| 14 | The filling will rise and then fall. |
| 15 | Remove from the oven and cool on a rack. |
| 16 | Serve slightly warm or at room temperature. |
| 17 | * |
