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Ingredients

• 4 oz Ghirardelli Semi-Sweet Chocolate Baking Bar
• 2 tablespoons Butter, unsalted
• 3 Eggs
• 1 cup Light corn syrup
• 1/2 cup Light brown sugar, packed
• 1 teaspoon Vanilla extract
• 1/8 teaspoon Salt
• 1 1/2 cups Pecan halves
• 1 (9-inch) Unbaked pie crust, store-bought or homemade
• Heat oven to 325°F. In double boiler over hot water, melt chocolate and butter.
• In large bowl with electric mixer or whisk, beat eggs, corn syrup, sugar, vanilla and salt until blended; beat in chocolate mixture. Stir in pecans; pour into pie crust.
• Place pie on baking sheet on middle rack of oven; bake about 55 minutes or until filling is set. Cool completely at room temperature.
• Cut pie into 8 wedges; serve with whipped cream or vanilla ice cream.
• For homemade piecrust, in large bowl, stir together 1 cup all-purpose flour and 1/2 teaspoon salt. Add 6 tablespoons cold unsalted butter, cut into small pieces.
• Form into ball, flatten slightly and wrap in plastic wrap. Refrigerate at least 1 hour before rolling.
• On lightly floured surface, roll dough into 14-inch circle.
• Line 9-inch pie pan with dough, cut away excess dough and crimp edge of pie crust. Prick bottom of pie crust all over with fork.
• Wrap in plastic wrap and refrigerate up to 1 day or freeze up to 1 month before using.