Brownie Pie

• 1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19)
• 2 ounces bittersweet chocolate
• 2 tablespoons unsalted butter
• 3 eggs
• 1/2 cup sugar
• 3/4 cup dark corn syrup
• 1 cup chopped pecans

1. Preheat the oven to 375F.
2. Line a 9-inch pie plate with the rolled-out crust.
3. For a crispier crust, consider parbaking.
4. Melt the chocolate and butter in a double boiler.
5. Separately, cream the eggs and sugar with an electric mixer on medium speed until light in color.
6. Add the corn syrup and the melted chocolate mixture and continue mixing until thoroughly combined.
7. Spread the pecans in the crust in an even layer, then pour the filling over them.
8. Bake for 45 minutes for a really gooey center or 55 to 60 minutes for a firmer filling.
9. At 45 minutes, a toothpick inserted 1 inch from the edge will come out clean, but the center will still wobble a bit when the pan is jiggled.
10. At 55 minutes, the center will be set.
11. The filling will puff up as it bakes and will deflate as it cools.
12. Cool on a wire rack for at least 1 hour before slicing.
13. Serve slightly warm or at room temperature.

pie pastry, bittersweet chocolate, unsalted butter, eggs, sugar, corn syrup, pecans

Taken from www.epicurious.com/recipes/food/views/brownie-pie-390113 (may not work)