<http://schema.org/recipeInstructions>
" In medium bowl, mix flour and salt. With pastry blender or two knives used scissor-fashion, cut in shortening and 4 tablespoons margarine or butter (1/2 stick) until mixture resembles coarse crumbs. Sprinkle 3 to 4 tablespoons cold water, 1 tablespoon at a time, into flour mixture, mixing lightly with fork after each addition until dough is just moist enough to hold together. Shape dough into a disk. On lightly floured surface, with floured rolling pin, roll dough into a round 1 1/2 inches larger all around than inverted 9-inch pie plate. Gently ease dough into pie plate; trim edge, leaving 1-inch overhang. Fold overhang under; pinch to form decorative edge. With fork, prick bottom and side of piecrust in many places to prevent puffing during baking. Cover and refrigerate pie crust at least 30 minutes. Meanwhile, preheat oven to 425 degrees F. In heavy 1-quart saucepan, melt unsweetened chocolate with remaining 4 tablespoons margarine or butter over low heat, stirring frequently. Set aside to cool slightly. Line pie shell with foil and fill with pie weights, dry beans, or uncooked rice. Bake piecrust 10 minutes; remove foil with weights and bake 10 minutes longer or until lightly browned. If pastry puffs up during baking, gently press it to pie plate with back of spoon. Cool piecrust on wire rack at least 10 minutes. Turn oven control to 350 degrees F. Coarsely chop 1 cup pecans; reserve remaining pecan halves. In large bowl, with wire whisk, mix cooled chocolate mixture, brown sugar, corn syrup, vanilla, and eggs until blended. Stir in chopped pecans and pecan halves. Pour pecan mixture into cooled crust. Bake pie 45 to 50 minutes until edges of filling are set (center will jiggle slightly). Cool pie on wire rack."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a7547/georgia-chocolate-pecan-pie-814/>