Decadent and rich Chocolate Pecan Pie featuring unsweetened dark chocolate, dual corn syrups, and crisp toasted pecans in a flaky crust.

Scale

1 (9 inch) deep dish pie shell, (frozen, homemade, or refrigerated roll-out dough is fine)

1 oz unsweetened baking chocolate, (2 small squares)

7 Tablespoons unsalted butter, divided

1/2 cup light corn syrup

1/2 cup dark corn syrup

3/4 cup granulated white sugar

3 eggs, beaten

1 cup chopped pecans

1 teaspoon vanilla extract

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1. Preheat oven to 350°F (175°C), fit pie shell into pan, and chill.

2. Melt unsweetened chocolate with 2 tablespoons butter; melt remaining 5 tablespoons butter separately and cool.

3. Whisk light corn syrup, dark corn syrup, sugar, beaten eggs, and vanilla extract until smooth.

4. Whisk in melted chocolate mixture and remaining melted butter until silky.

5. Fold in chopped pecans and pour custard into prepared pie shell.

6. Bake for 50 to 60 minutes until center has a slight jiggle; cool on a wire rack for 4 hours before slicing.

Use unsweetened baking chocolate for balanced richness. Cool completely for 4 hours for clean bakery slices.