This is Allison's favorite pie.  Really it is just a candy bar in a pie crust which is why she likes it so much.  It is super rich and tastes wonderful with whipped cream or vanilla ice cream.


1 9 inch pie crust, uncooked
6 Tbsp butter, cut into chunks
1 1/2 c packed dark brown sugar
1 tsp salt
4 large eggs
1 c light corn syrup
1 tsp vanilla
1 1/2 c pecans
6 oz semisweet and/or milk chocolate chips

1. Heat the oven to 375 degrees.  Cover the crust with foil and fill with beans or pie weights.  Cook 25-30 minutes till light in color.  Remove the pie from the oven and take off the foil and weights.  You want to add the filling while the crust is still warm.
2. In a medium sized pan, melt the butter over medium heat.  Remove the pan from the heat and stir in the sugar and salt until the butter is all absorbed.  Whisk in the eggs, corn syrup and vanilla until smooth.  Return the pan to the stove.  Cook over medium heat till it looks shiny and hot to the touch (130 degrees).
3. Stir in pecans.  Pour into pie crust.  Sprinkle chocolate over the top.  Press chocolate slightly into the filling.
4. Reduce oven heat to 275 degrees.  Cook the pie 50 - 60 minutes till the filling looks set.  Let the pie cool for at least 2 hours before serving.