1 pie crust (homemade or store-bought)
2 C pecans, roughly chopped
2/3 C brown sugar
2/3 C semisweet or dark chocolate chips
2/3 C dark corn syrup
3 large eggs
4 Tbsp unsalted butter, melted
1 1/2 Tbsp unsweetened cocoa powder
1 tsp vanilla extract
1/4 tsp sea salt
powdered sugar, garnish
Preheat oven to 350 F degrees. Spread pecans on a baking sheet.
Bake for 7-10 minutes, or until toasted and fragrant. Remove from oven and set aside.
In a medium saucepan, over low heat, combine and cook, chocolate chips and butter. Stirring frequently, until chocolate is melted and smooth.
Remove from heat and let cool 10-15 minutes.
In a large bowl, beat eggs with sugar, corn syrup, cocoa powder, and salt. Slowly whisk in cooled chocolate mixture.
Place pie crust into a 9 inch pie dish. Pour chocolate filling into crust.
Top with toasted pecans.
Bake for 35-40 minutes, or until center is just set.
Cool fully and garnish with powdered sugar.