Yield: 1 (9-inch) pie

½ (14.1-ounce) package
refrigerated piecrusts
1½ cups pecan halves
1 (4-ounce) bar bittersweet
chocolate, finely chopped
3 large eggs
¾ cup dark corn syrup
2/3 cup sugar
¼ cup firmly packed dark brown sugar
5 tablespoons butter, melted and slightly cooled
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
½ teaspoon salt

1. Preheat oven to 350°. Unroll piecrust on a lightly floured surface. Roll into a 12-inch circle; fit dough into a 9-inch pie plate. Fold edges under and flute as desired. Sprinkle pecans and chocolate in bottom of prepared crust.

2. In a large bowl, place eggs; whisk until foamy. Add corn syrup, sugars, melted butter, flour, vanilla, and salt; whisk until thoroughly combined. Pour over pecan mixture.

3. Bake until crust is golden brown and filling is set, 45 to 50 minutes. Let cool completely on a wire rack before serving.