Double Chocolate Pecan Pie

• 1 pie shell, 9 inch, baked
• 3 tablespoons unsalted butter, cut into 1-inch pieces
• 34 cup dark brown sugar, packed
• 12 teaspoon salt
• 2 large eggs
• 12 cup corn syrup
• 1 teaspoon vanilla extract
• 1 cup pecans, toasted and chopped into small pieces
• 3 ounces semi-sweet chocolate, coarsely chopped
• 3 ounces bittersweet chocolate, coarsely chopped

1. Preheat oven to 275F.
2. For the filling:
3. Melt the butter in a medium heatproof bowl set over a pot of simmering water.
4. Remove the bowl from the double boiler but maintain the simmering water.
5. Stir in the sugar and salt with a wooden spoon until the butter is absorbed.
6. Beat in the eggs, corn syrup and vanilla.
7. Return the bowl to the double boiler and heat, stirring frequently, until the mixture is shiny and hot to the touch, about 130 F on an instant-read thermometer.
8. Remove from the heat and stir in the pecans.
9. Pour the filling into the pie shell.
10. Scatter the chopped chocolate pieces over the filling and press into the filling with the back of a spoon.
11. Bake on the middle rack of the oven about 50-60 minutes, until the pie looks set but slightly soft, like gelatin, when gently pressed with the back of a spoon.
12. Transfer to a wire cooling rack and allow to cool for at least 4 hours.

pie shell, unsalted butter, brown sugar, salt, eggs, corn syrup, vanilla, pecans, semisweet chocolate, bittersweet chocolate

Taken from www.food.com/recipe/double-chocolate-pecan-pie-440373 (may not work)