Chocolate Pecan Pie

My sister brought this to a post-Thanksgiving laugh fest. Of all of the food that I sampled that day, this pie is what I remember!

Makes one 9 1/2-inch pie

Ingredients

• All-purpose flour, for work surface
• 1/2 recipe Pie Dough
• 2 large eggs
• 2 tablespoons unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon almond extract
• 1 cup granulated sugar
• 1/2 cup light corn syrup
• 1/2 cup dark corn syrup
• 2 cups pecan halves
• 4 ounces bittersweet baking chocolate (such as Ghirardelli 60% cacao), chopped

1. Preheat oven to 350°. On a lightly floured work surface, roll out dough to a 15-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9 1/2-inch glass pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Fold under overhang so it extends slightly beyond the edge of the pie plate. Crimp edge as desired. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.

2. In a large bowl, whisk together eggs, butter, vanilla and almond extracts to combine. Add the sugar, mix until incorporated. Add corn syrups, and mix until thoroughly combined. Using a rubber spatula, stir in pecans and chocolate.

3. Pour filling into prepared pie shell, and bake until filling is set, 50 to 55 minutes. Cool on a wire rack at least 20 minutes before serving.

Note: Recipe courtesy of Tom Ribando and Martha Stewart Living