Bittersweet Chocolate Pecan Pie

• 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

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.

bittersweet chocolate, pie crusts, pecan halves, eggs, brown sugar, salt, dark corn syrup, whipped cream

Taken from www.food.com/recipe/bittersweet-chocolate-pecan-pie-260548 (may not work)