Chocolate Chunk Pecan Pie Recipe

Prep Time: 35 Minutes + Chilling
Bake Time: 55 Minutes + Chilling
Makes: 10 servings

Ingredients: 
- 1 1/4 Cups of All-Purpose Flour
- 1/8 Tsp. of Salt
- 1 Pkg. (3 oz) of Cold Cream Cheese: Cubed
- 1/4 Cup of Cold Butter: Cubed
- 2 to 3 Tbsp. of Ice Water
Filling: 
- 1/3 Cup of Sugar
- 3 Tbsp. of Butter
- 2 Cups Chopped Semisweet Chocolate: Divided
- 4 Eggs
- 1 Cup of Dark Corn Syrup
- 2 Tsp. of Vanilla Extract
- Dash of Salt
- 2 1/2 Cups of Pecan Halves: Toasted

Instructions: 
1. Mix flour and salt; cut in cream cheese and butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate for 30 minutes.

2. Preheat oven to 350F. On a lightly floured surface, roll dough to a 1/8 inch thick circle; transfer to a 9 inch pie plate. Trim pastry to 1/2 inch beyond rim; flute edge. Refrigerate while making filling.

3. In a saucepan, combine sugar, butter and 1 cup of chopped chocolate; stir over low heat until smooth. Cool slightly.

4. In a large bowl, whisk eggs, corn syrup, vanilla and salt until blended. Stir in chocolate mixture. Layer pecans and remaining chopped chocolate in pastry shell; pour chocolate mixture over top.

5. Bake for 55 to 60 minutes or until set. Cool for 1 hour on a wire rack. Refrigerate for 2 hours or until cold.

Bon Appetit!