CHOCOLATE PECAN PIE

By curly

Ingredients

• 4 ounces semisweet chocolate, finely chopped
• 4 large eggs, lightly beaten
• 1 1/2 cups light corn syrup
• 1/2 cup sugar
• 1 tsp pure vanilla extract
• 1/2 tsp salt
• 1 recipe basic pie crust, rolled and fit into a 9-inch pie plate
• 1 cup pecans

Preparation

Step 1

Preheat oven to 350 degrees with rack in lowest position. In a heatproof owl set oer (not in) a saucepan of simmering water, melt chocolate, stirring occasionally, until smooth, 2-3 minutes (or melt chocolate in microwave). Set aside.

In a medium bowl, stir together (do not whisk) eggs, corn syrup, sugar, vanilla and salt. Stirring constantly, gradually add melted chocolate. Pour filling into prepared crust place pie plate on a rimmed baking sheet. Arrange pecans in one even layer over filling.

Bake just until set (filling should jiggle slightly when pie plate is tapped), 50 to 60 minutes, rotating halfway through. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.