INGREDIENTS:

CRUST

• 2½ cups all purpose flour
• ¼ tablespoon sugar
• 1 teaspoon salt
• 1 cup (2 sticks) chilled unsalted butter, cut into 1-inch pieces
• 8 tablespoons (approx) ice water

FILLING

• 2 tablespoons butter
• 1 cup/8 ounces semisweet chocolate, broken into bits
• 3 large eggs, lightly beaten
• ¼ cup firmly packed light brown sugar
• 1 cup light or dark corn syrup
• 1 teaspoon vanilla
• 1½ cups pecan halves

DIRECTIONS

CRUST

Blend flour, sugar and salt in food processor. Add butter, cut in using on/off turns until  butter is cut into ¼-inch pieces. Add 7 tablespoons of water and blend until moist clumps form (add more water by tablespoonfuls if dough is dry).

Gather dough into a ball, flatten into a disk, and wrap in plastic. Chill for at least 30 minutes (can be prepared a day ahead, keep refrigerated and let soften slightly at room temperature before rolling out). Roll out on floured surface to 13-inch round. Transfer to a 9-inch diameter pie dish, and trim overhanging dough.

FILLING

Preheat over to 35o^oF.

Melt butter in a medium pot over medium heat. Add half the chocolate, stir until smooth and melted. Remove from heat.

Brush the pie crust with a little of the beaten egg. Add the brown sugar, corn syrup, vanilla, and remaining beaten eggs into the chocolate mixture. Stir until well combined and the eggs are no longer visible.

Mix in the pecans and remaining chocolate. Pour into the pie crust and bake for 55 minutes, or until a knife inserted 2 inches from the edge comes out clean.