Double Chocolate Pecan Pie

• 1 pie shell , 9 inch, baked

FILLING

• 3 tablespoons unsalted butter , cut into 1-inch pieces
• 3/4 cup dark brown sugar , packed
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup corn syrup
• 1 teaspoon vanilla extract
• 1 cup pecans , toasted and chopped into small pieces
• 3 ounces semi-sweet chocolate , coarsely chopped
• 3 ounces bittersweet chocolate , coarsely chopped

Directions:

1. 1
   Preheat oven to 275°F.
2. 2
   For the filling:
3. 3
   Melt the butter in a medium heatproof bowl set over a pot of simmering water.
4. 4
   Remove the bowl from the double boiler but maintain the simmering water.
5. 5
   Stir in the sugar and salt with a wooden spoon until the butter is absorbed.
6. 6
   Beat in the eggs, corn syrup and vanilla.
7. 7
   Return the bowl to the double boiler and heat, stirring frequently, until the mixture is shiny and hot to the touch, about 130° F on an instant-read thermometer.
8. 8
   Remove from the heat and stir in the pecans.
9. 9
   Pour the filling into the pie shell.
10. 10
    Scatter the chopped chocolate pieces over the filling and press into the filling with the back of a spoon.
11. 11
    Bake on the middle rack of the oven about 50-60 minutes, until the pie looks set but slightly soft, like gelatin, when gently pressed with the back of a spoon.
12. 12
    Transfer to a wire cooling rack and allow to cool for at least 4 hours.

Read more: http://www.food.com/recipe/double-chocolate-pecan-pie-440373#ixzz1h5jIWjkb