Not your usual pecan pie. A rich layer of bittersweet chocolate balances the sweetness of this pie. Chocked full of pecans for a decadently satisfying filling. Be sure to use a high quality bittersweet chocolate which is 60 – 70 % cacao for this pie. Cook time reflects baking pie dough and cooling. From the November 2007 issue of Gourmet Magazine.
Preheat oven to 375 degrees F with rack in center of oven.
Melt chocolate in a metal bowl set over barely simmering water, stirring.
Remove from heat.
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.
Whisk together eggs, brown sugar vanilla, and salt in a bowl, then whisk in corn syrup and pour over pecans.
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).
Cool pie on a rack to warm or to room temperature.
Serve with whipped cream.
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.
