1/4 ts Salt
1 1/4 c  Flour
1/2 c  Lard; chilled
3    Eggs; lightly beaten
3 tb Water
1/4 ts Vinegar
1 1/2 oz Unsweetened chocolate
3 tb Butter
3/4 c  Dark corn syrup
1/2 c  Brown sugar
3/4 ts Vanilla extract
1 tb Rum
1 1/4 c  Chopped pecans

Mix the salt into the flour and cut in the lard. Measure out 1 tablespoon
of the beaten eggs into a small bowl and reserve the remaining eggs. Add
the water and vinegar to the bowl and stir. Slowly add the liquid to the
flour and lard, just until the mixture holds together to form a dough.
Lightly flour a work surface and rolling pin and roll the dough into an
11-inch circle. 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. This will prevent shrinkage. Melt the
chocolate and butter together in a heavy saucepan. Set aside and allow to
cool. Stir the corn syrup and sugar into the reserved eggs. Add the
chocolate and butter, vanilla, rum and the pecans. Mix well and pour into
the pie shell. Bake in the preheated oven for 1 hour, or until set. The
filling will rise and then fall. Remove from the oven and cool on a rack.
Serve slightly warm or at room temperature.