2ouncessemi-sweet or bittersweet chocolate (if you are using chocolate chips this is about ⅓ cup)
2tablespoonsbutter
1¼cuppecans, coarsely chopped if desired
Instructions
Roll out the pie crust and place it in a 9-inch pie pan. Flute the edges and set aside.
Preheat the oven to 350°.
Stir the sugar, brown sugar, corn syrup, eggs, salt, and vanilla together in a large bowl. Whisk until smooth and set aside.
Place the chocolate and butter in a small saucepan. Heat over low heat, stirring constantly, until completely melted and smooth.
Stir the melted chocolate and pecans into the egg mixture. Whisk until smooth and pour into the unbaked pie crust.
Bake the pie at 350° for 55 minutes. The pie will still be very jiggly at this point but it will thicken as it cools. Place it on a wire rack to cool completely.
Let the pie cool for at least 2 hours before serving so it will hold its shape. It is delicious topped with whipped cream or ice cream. Enjoy!