Chocolate Pecan Pie

• 1 whole 9-inch Pie Crust, Store-bought Or Homemade
• 3 whole Large Eggs, Beaten
• 1-1/4 cup Light Corn Syrup
• 1/4 cups Brown Sugar
• 1/3 cups Granulated White Sugar
• 1-1/2 teaspoon Vanilla Extract
• 1/4 teaspoons Fine Sea Salt
• 6 ounces, weight Semi-sweet Chocolate Chips, Melted And Cooled Slightly
• 1 cup Pecans, Chopped
• 1 cup Pecans, Halved

1. Preheat oven to 350u0b0F.
2. Roll out dough on a lightly flour-dusted surface so that it fits a 9-inch pie plate. Fit the crust onto the pie plate and press down against the edge of the dish. Tear off any excess dough and set aside.
3. In a large bowl, combine the eggs, corn syrup, brown sugar, white sugar, vanilla extract and salt. Stir (very gently) until all of the ingredients are combined. Very slowly drizzle in the chocolate, stirring all the while, until all is incorporated and the mixture is smooth. Gently fold in the chopped pecans.
4. Pour the mixture into the prepared pie dish. Arrange the remaining halved pecans on top of the sugar mixture (create a design if you wish).
5. Place the pie dish onto a lipped baking sheet and bake at 350u0b0F for 60-70 minutes. You will know the pie is finished when it has set on top but still jiggles when you gently shake the pie dish.
6. Remove from heat and transfer to a wire rack. Let cool completely (preferably overnight), so that it sets. Serve at room temperature and enjoy!

pie crust, eggs, syrup, ubc, white sugar, vanilla, ubc, chocolate chips, pecans, pecans

Taken from tastykitchen.com/recipes/holidays/chocolate-pecan-pie-2/ (may not work)