Chocolate Pecan Pie

Directions

Accompaniment: lightly sweetened whipped cream

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preparation

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Preheat oven to 375°F with rack in middle.

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Melt chocolate in a metal bowl set over barely simmering water, stirring. Remove from heat.

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Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch pie plate. Trim excess dough, leaving a 1/2-inch overhang. Fold overhang under and press against rim of pie plate, then crimp decoratively.

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Spread chocolate in bottom of pie shell with back of spoon and let it set, then cover with pecans.

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Whisk together eggs, brown sugar, vanilla, and salt in a bowl, then whisk in corn syrup and pour over pecans.

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Bake pie until filling is puffed and crust is golden, 50 to 60 minutes. (If pie is browning too fast after 30 minutes, loosely cover with foil.) Cool pie on a rack to warm or room temperature.

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Serve with whipped cream.

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Cooks' note: Pie can be baked 1 day ahead and chilled, uncovered, until cool, then covered. Reheat in a 350°F oven until warm, about 10 minutes.

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Serve with whipped cream.

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Cooks' note: Pie can be baked 1 day ahead and chilled, uncovered, until cool, then covered. Reheat in a 350°F oven until warm, about 10 minutes.

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