Prep Time: 1 1/2 hrs | Serves: 8

Ingredients:

1 unbaked pie shell

1 1/2 cup dark chocolate chips

1 1/2 cup pecans halves or pieces

1 tbsp all-purpose flour

1/2 cup butter, softened

1/2 cup packed light brown sugar

3 eggs

1/2 cup dark corn syrup

2 tsp vanilla extract

1/4 tsp salt

Instructions:

  1. Heat oven to 350°F. Prick bottom and sides of crust. Press foil onto bottom and sides of crust; fill with dry rice or beans. Bake 10 mins. Remove foil and beans/rice. Bake additional 7 mins or until pale golden brown. Cool on wire rack.
  2. Reduce oven temperature to 325°F. Stir together chocolate chips, pecans and flour; set aside.
  3. Beat butter and sugar until well blended. Add eggs one at a time, beating well after each. Beat in corn syrup, vanilla and salt, beating just until blended. (May look curdled.) Stir in pecan mixture. Pour into pie shell.
  4. Bake 55-60 mins or until edges are set and toothpick comes out clean (with melted chocolate). Center will still be jiggly. Cool completely on wire rack. Cover; store up to 2 days at room temperature. Refrigerate if longer.