Bittersweet Chocolate Pecan Pie

Total Time: 2 hrs 40 mins Preparation Time: 40 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 4 ounces bittersweet chocolate, finely chopped (1- 3 1/2-4 oz bar)
• 1 (9 inch) pie crusts (unbaked i like to use my no roll pie crust)
• 2 cups pecan halves, toasted and cooled (7 oz)
• 3 large eggs
• 1/3 cup packed light brown sugar
• 1 teaspoon salt
• 3/4 cup dark corn syrup
• lightly sweetened whipped cream

Recipe

• 1 preheat oven to 375 degrees f with rack in center of oven.
• 2 melt chocolate in a metal bowl set over barely simmering water, stirring.
• 3 remove from heat.
• 4 spread chocolate in bottom of pie shell (fitted in 9 inch pie plate) with back of spoon and let it set, then cover with pecans.
• 5 whisk together eggs, brown sugar vanilla, and salt in a bowl, then whisk in corn syrup and pour over pecans.
• 6 bake pie until filling is puffed and crust is golden, 50-60 minutes. (if pie is browning too quickly after 30 minutes, loosely cover with foil).
• 7 cool pie on a rack to warm or to room temperature.
• 8 serve with whipped cream.
• 9 note:** pie can be baked 1 day ahead and chilled, uncovered, until cool, then cover. reheat in a 350 degree f oven until warm, about 10 minutes.