Double Chocolate Pecan Pie

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• 1 pie shell, 9 inch, baked
• 3 tablespoons unsalted butter, cut into 1-inch pieces
• 3/4 cup dark brown sugar, packed
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup corn syrup
• 1 teaspoon vanilla extract
• 1 cup pecans, toasted and chopped into small pieces
• 3 ounces semi-sweet chocolate, coarsely chopped
• 3 ounces bittersweet chocolate, coarsely chopped

Recipe

• 1 preheat oven to 275°f.
• 2 for the filling:
• 3 melt the butter in a medium heatproof bowl set over a pot of simmering water.
• 4 remove the bowl from the double boiler but maintain the simmering water.
• 5 stir in the sugar and salt with a wooden spoon until the butter is absorbed.
• 6 beat in the eggs, corn syrup and vanilla.
• 7 return the bowl to the double boiler and heat, stirring frequently, until the mixture is shiny and hot to the touch, about 130° f on an instant-read thermometer.
• 8 remove from the heat and stir in the pecans.
• 9 pour the filling into the pie shell.
• 10 scatter the chopped chocolate pieces over the filling and press into the filling with the back of a spoon.
• 11 bake on the middle rack of the oven about 50-60 minutes, until the pie looks set but slightly soft, like gelatin, when gently pressed with the back of a spoon.
• 12 transfer to a wire cooling rack and allow to cool for at least 4 hours.