Ingredients

• 4 ounces semisweet chocolate, finely chopped
• 4 large eggs, lightly beaten
• 1 1/2 cups light corn syrup
• 1/2 cup sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 1 basic pie crust, rolled and fit into a 9 inch pie plate
• 1 cup pecans

Directions

1. Preheat oven to 350 degrees, with rack in lowest position. In a heatproof bowl set over (not in) a saucepan of simmering water, melt chocolate, stirring occasionally, until smooth for 2 to 3 minutes (or melt chocolate in microwave). Set aside.
2. In a medium bowl, stir together (do not whisk) eggs, corn syrup, sugar, vanilla, and salt. Stirring constantly, gradually add melted chocolate. Pour filling into prepared crust; place pie plate on a rimmed baking sheet. Arrange pecans in one even layer over filling.
3. Bake just until set (filling should jiggle slightly when pie plate is tapped), 50 to 60 minutes, rotating halfway through. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.

*You can find the original article here.