Add flour and salt to the bowl of your food processor. Pulse to mix it. Add cold shortening and butter to the food processor and pulse for 30 to 60 seconds until pea-sized shapes of butter and flour start to form.

While pulsing, stream in water 1 Tablespoon at a time. Pulse until ingredients are moistened and dough begins to form and pull away from the sides of the food processor. You may not use all of the water. Remove dough from food processor and divide in half or thirds (depending on what type of pie plate you're using. Mold each half into a circle and flatten. Wrap in plastic wrap and chill in the refrigerator for at least 15 minutes.

Working with each divided pie crust at a time, remove the refrigerator and place the pie crust between two pieces of parchment paper. Roll to about a 1/8 inch thickness, using a rolling pin. Place pie crust on pie plate and cut off excess. Using your fingers crimp the top edge of your pie crust. Place pie plate in the refrigerator.

Heat oven to 350 degrees F.

To a medium-sized mixing bowl, add flour and sugar and mix with a rubber spatula. Add chocolate chips and mix until coated in dry mixture. Add pecans and do the same thing. Add melted butter and McCormick® Pure Vanilla Extract and mix to combine. Add eggs and mix just to combine.

Pour pie filling into prepared pie crusts and bake for about 50 minutes if using a 9-inch pie, otherwise if using a 5-inch pie plate, bake for about 35 minutes. Allow to cool for at least 20 to 30 minutes. Serve with whipped cream, optional.