Ingredients
4 ounces Ghirardelli Semi-Sweet Chocolate baking bar, broken or chopped into 1-inch pieces
2 tablespoons (¼ stick) unsalted butter
3 large eggs
1 cup light corn syrup
½ cup firmly packed light brown sugar
1 teaspoon pure vanilla extract
⅛ teaspoon salt
1½ cups pecan halves
1 9-inch unbaked Classic Pie Crust or unbaked ready-made pie crust
Preparation
Preheat the oven to 325°F.
In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the chocolate and butter, stirring occasionally until smooth.
In a large bowl with an electric mixer at medium speed or with a whisk, beat the eggs, corn syrup, brown sugar, vanilla, and salt until blended. Beat in the chocolate mixture. Stir in the pecans and pour into pie shell.
Place pie on a baking sheet on the middle rack of the oven and bake for about 55 minutes, or until the filling is set. Cool completely on a rack at room temperature.
