Salted Chocolate Pecan Pie

Ingredients

• One half recipe Easy Pie Dough, shaped and chilled in a pie plate
• 4 eggs, lightly beaten
• 14 ounces light corn syrup
• 3 1/2 ounces dark brown sugar
• 1/2 teaspoon salt
• 2 teaspoons vanilla
• 8 ounces pecan pieces
• 4 ounces semisweet chocolate, roughly chopped into 1/4 inch pieces, about 1 cup divided
• Sprinkle of Maldon sea salt crystals or other coarse salt

Directions

1. Set a rack in the lower middle of the oven, then heat the oven to 425 degrees F. Once it has come to temperature, place foil or parchment paper inside the chilled crust, add pie weights (dried beans work for this), and bake for 15 minutes.
2. Lift out the liner and weights, turn the pie, and return it to the oven until the bottom crust is golden brown (or a little paler, if you prefer), about 10 minutes. Take the pie shell out of the oven and set it aside until fully cooled. While it cools, move the oven rack to the lowest position and lower the temperature to 350 degrees F.
3. In a medium sized bowl, whisk the eggs gently, just until they are broken up but not foamy. Pour in the corn syrup and whisk right away until blended. Whisk in the sugar, salt, and vanilla. With a rubber spatula, fold the pecans into the mixture along with half the chocolate.
4. Transfer the filling to the cooled pie shell, then scatter the remaining chocolate over the top. Bake until the filling is puffed from the edges through the center, about 45 minutes; it will settle back down as it cools. Before serving, let the pie cool fully on a wire rack. This pie can be baked up to 2 days ahead and kept in the fridge, though it is best baked the day you serve it. Sprinkle with sea salt before serving.