Chocolate Pecan Pie – a favorite at our house!  When making any pecan pie, be sure to beat the eggs separately before adding the melted butter to endure that the cooled, finished pie won’t be runny.

1 (9-inch) unbaked pie shell
2 cups pecan halves
3 large eggs, beaten
3 tablespoons butter, melted
1/2 cup dark corn syrup
1 cup sugar
3 ounces semisweet chocolate, chopped
Preheat the oven to 375* F.

Cover bottom of pie crust with pecans.

In a medium bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar and the chopped chocolate. Stir until all ingredients are well combined. Pour mixture into the pie shell over the pecans and place on a heavy-duty cookie sheet.

Bake for 10 minutes.

Lower the oven temperature to 350* F and continue to bake for an additional 25 minutes or until pie is set (another 5-10 minutes, usually).

Remove from oven and cool on a wire rack.