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Crust Directions: combine flour, salt, and shortening with a pastry blender until crumbly. Sprinkle water, 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball; chill.
Roll pastry to 1/8-inch thickness on a lightly floured surface. Fit into a 9-inch pie plate; trim off excess pastry. Fold edges under, and crimp. Place in refrigerator.
Filling Directions: preheat oven to 475 degrees F.
Combine SPLENDA® Granulated Sweetener, chocolate, and whipping cream in a small heavy saucepan; cook over low heat, stirring constantly until blended. Pour chocolate mixture in bottom of chilled piecrust; spread evenly. Place piecrust in freezer for 5 minutes to set chocolate.
Combine SPLENDA® Brown Sugar Blend, corn syrup, and vanilla in a large mixing bowl. Beat on medium speed with an electric mixer until blended. Add eggs, one at a time, beating until blended after each addition. Gradually add butter, beating at low speed until blended.
Remove piecrust from freezer. Arrange pecan halves over chocolate layer; pour filling over pecans. Bake for 5 minute, reduce heat to 300 degrees and continue baking for 1 1/2 hours, or until the center is set. Cool on a wire rack. Store in the refrigerator.
Serving Size: 1 slice (1/8 of pie).