Chocolate Pecan Pie

This is an incredibly rich pie, but oh so worth the calories!!  Really yummy and very easy to do.  Of course, my job was made easier since I used the leftover third of a batch of pie dough which I made up the other day for an apple pie recipe I was trying.  That one didn't turn out as good as I'd like, so I probably won't be posting that endeavor.  But this one, it's a keeper!

Notes:  On instruction #2 where it says to beat in more of the ingredients, I would suggest mixing it quite well to insure the sugar dissolves.  I just mixed it with a rubber spatula and I think the texture would have been even better had I mixed it slowly for a little while with an electric mixer . 

Also, the instructions say to bake for 50-60 minutes.  I cooked this one for about 70 minutes, so you'll just have to test it to see when the knife comes out clean.

This recipe comes from tastykitchen.com.

Chocolate Pecan Pie

4 oz. Semi-sweet Chocolate Bar or

        1/2 cup semi-sweet chocolate chips

4 T butter

1 cup light corn syrup

1/2 cup sugar

1 1/4 tsp. vanilla

1/4 tsp. salt

3 whole eggs

1 1/2 cup pecan halves

9" unbaked pastry pie shell

1.  Melt semi-sweet chocolate with butter in a

        microwave safe bowl, ir on the stove,

        stirring until smooth.  (30 seconds, stir,

        then another 20-30 seconds.

2.  Remove from heat or microwave and beat/stir

        in corn syrup, sugar, vanilla and salt until very

        well incorporated.

3.  In a separate bowl, beat eggs with a fork.

4.  Add eggs to chocolate mixture and whisk in until

        well combined.

5.  Roughly chop pecans and place on the bottom

        of the pie shell.

6.  Pour chocolate mixture over the top of the pecans.

7.  Bake at 350 degrees for 50-60 minutes until a

        knife inserted 1 inch from the edge comes out

        clean.    Serve with whipped cream if desired.

Ahhhhh.... Chocolate, Pecans & crust... darn near everything you could ever hope for!