• Preheat oven to 350F (175C).

Prepare the pie crust:

• Roll out pie crust into a 12” circle and arrange into 9” pie plate. Flute the edges and place in the refrigerator to chill while preparing the filling.

Toast the pecans:

• Spread pecans in an even layer on a baking pan and toast them in 350F (175C) for 5-8 minutes, checking at 5 minutes, until fragrant and deepened in color. Set aside to cool.

  LIKEWISE, the pecans can be toasted in an air fryer.

Filling:

• Combine butter and chocolate in a medium-sized, heatproof mixing bowl and heat in 25-second intervals, stirring in between, until chocolate and butter are completely melted and smooth. Set aside.
• In a separate mixing bowl, crack the eggs and use a whisk to beat vigorously until slightly lightened in color and foamy, about 1 minute.
• Add corn syrup, brown sugar, vanilla, and salt and whisk until well incorporated.
• Drizzle in melted chocolate/butter mixture and stir until batter is uniform and well-combined.
• Add pecans and stir again.
• Remove pie plate from refrigerator and pour the filling evenly into the pie plate.

Bake:

• Transfer to center rack of 350F (175C) oven and bake for 40-50 minutes, until center of the pie is set and no longer jiggles if slightly jostled. NOTE: I place the pie on a sheet pan, just in case anything spills over.
• Remove from oven and allow to cool completely (or at least mostly!

  If cut into while warm it will be messy, cooling typically takes about 2-4 hours) before slicing and serving. It’s also lovely served slightly warm, topped with vanilla ice cream!