10 tablespoons unsalted butter

1/2 cup sugar

6 squares (6 ounces) semisweet chocolate, chopped

4 eggs

1 cup light corn syrup

1 teaspoon vanilla

8 ounces pecan halves

Crimp the edges of the pastry crust or fork them evenly all over. Set the oven at 400 degrees.

In a saucepan melt the butter and stir in the sugar. Cook over low heat, stirring, until the sugar dissolves. Add the chocolate and continue stirring until the chocolate melts.

Remove the saucepan from the heat and leave the mixture to cool, stirring occasionally, until you can touch the side of the pan with the palm of your hand.

Beat the eggs with a rotary beater or whisk until they are well blended. Beat in the corn syrup and vanilla. When the chocolate mixture is cool, beat the chocolate into the eggs until it is thoroughly combined.

Put half of the pecans into the empty shell in one layer. Pour the filling over them, then scatter the remaining nuts on top.

Carefully transfer the pie to the hot oven. Immediately turn the oven temperature down to 350 degrees. Bake the pie for 55 minutes, or until the filling is set in the middle and just beginning to crack. Makes 1 deep 9-inch pie or enough to serve 10.