Bittersweet Chocolate Pecan Pie - cooking recipe

Ingredients

4 ounces bittersweet chocolate, finely chopped (1- 3 1/2-4 oz bar)
1 (9 inch) pie crusts (unbaked I like to use My No Roll Pie Crust)
2 cups pecan halves, toasted and cooled (7 oz)
3 large eggs
1/3 cup packed light brown sugar
1 teaspoon salt
3/4 cup dark corn syrup
lightly sweetened whipped cream

Preparation

Preheat oven to 375 degrees F with rack in center of oven.
Melt chocolate in a metal bowl set over barely simmering water, stirring.
Remove from heat.
Spread chocolate in bottom of pie shell (fitted in 9 inch pie plate) with back of spoon and let it set, then cover with pecans.
Whisk together eggs, brown sugar vanilla, and salt in a bowl, then whisk in corn syrup and pour over pecans.
Bake pie until filling is puffed and crust is golden, 50-60 minutes. (If pie is browning too quickly after 30 minutes, loosely cover with foil).
Cool pie on a rack to warm or to room temperature.
Serve with whipped cream.
Note:** Pie can be baked 1 day ahead and chilled, uncovered, until cool, then cover. Reheat in a 350 degree F oven until warm, about 10 minutes.