Chocolate Pecan Pie

Here is another pie from Bekah- She brought two winners!!! I didn't realize how much I like Pecan Pie! This was so good and the beauty alone was enough to win the blue ribbon in my book! It looked so pretty- the kind you just hate to cut into. :) ...And yet...

Chocolate Pecan Pie

• 4 ounces semisweet chocolate, finely chopped
• 4 large eggs, lightly beaten
• 1 1/2 cups light corn syrup
• 1/2 cup sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 1 recipe Basic Pie Crust, rolled and fit into a 9-inch pie plate
• 1 cup pecans

1. Preheat oven to 350 degrees, with rack in lowest position. In a heatproof bowl set over (not in) a saucepan of simmering water, melt chocolate, stirring occasionally, until smooth, 2 to 3 minutes (or melt chocolate in microwave). Set aside.

2. In a medium bowl, stir together (do not whisk) eggs, corn syrup, sugar, vanilla, and salt. Stirring constantly, gradually add melted chocolate. Pour filling into prepared crust; place pie plate on a rimmed baking sheet. Arrange pecans in one even layer over filling.
3. Bake just until set (filling should jiggle slightly when pie plate is tapped), 50 to 60 minutes, rotating halfway through. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.