1. Adjust oven rack to center position, and heat oven to 275 degrees. Place pie shell in oven if not already warm. 2. Melt butter in medium heatproof bowl set in skillet of water maintained at just below simmer. Remove bowl from skillet, mix in sugar and salt with wooden spoon until butter is absorbed. Beat in eggs, then corn syrup and vanilla. Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130 degrees. Remove from heat, stir in pecans. 3. Pour mixture into warm shell. Scatter chocolate pieces over pecan mixture. Gently press them into the filling with the back of a wooden spoon. 4. Bake until center feels set yet soft, like gelatin, when gently pressed, 55 to 65 minutes. Transfer pie to rack; let cool completely, at least 4 hours. Serve pie at room temperature or warm, with lightly sweetened whipped cream or vanilla ice cream NOTES : If you want warm pie, cool the pie thoroughly, : then cut and warm it in a 250-degree oven for : about twenty minutes.
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|Serving Size: 1 Serving (888g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 449 (30%)|
|Amt Per Serving||% DV|
|Total Fat 49.9g||67 %|
|Saturated Fat 15.5g||78 %|
|Monounsaturated Fat 19.1g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 2115mg||651 %|
|Sodium 775.2mg||27 %|
|Potassium 937.9mg||25 %|
|Total Carbohydrate 203.8g||60 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 203.1g|
|Protein 63.4g||91 %|
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Calories per serving: 1494
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