For crust, combine flour, granulated sugar and salt in medium bowl. Cut in butter with a pastry blender or two knives until the size of small peas. Add water 1 tablespoon at a time until dough holds together when pressed. Shape dough into disc, wrap in plastic wrap. Chill 30 minutes or until almost firm.

Preheat oven to 350 degrees F. Roll out dough on lightly floured surface to 13-inch circle, about 1/8-inch thick. Transfer to 9-inch pie plate. Trim edges; turn edges under and flute by pinching to form a decorative edge. Beat eggs in large bowl. Beat in granulated sugar, corn syrup, butter, vanilla and salt. Stir in nuts and chocolate. Bake about 55 minutes or until filling is puffed and crust is golden brown. Let cool on wire rack. Whip cream with confectioners' sugar until soft peaks form. Serve pie with whipped cream.

Note: A 9-inch prepared pie crust also may be used.

Recipe Courtesy of The American Butter Institute.