pie crust for a 9″ single-crust pie

CHOCOLATE PECAN FILLING:

1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup sugar
3 eggs
1 cup light corn syrup
1/2 cup semisweet chocolate chips
1 1/4 cups chopped pecans
1 1/4 tsp vanilla

preheat the oven to 450 degrees.

roll out the pastry dough on a lightly floured surface or pastry cloth to a 12″-13″ circle. gently fold the dough in half and then again into quarters for easier handling. put the dough into a 9″ aluminum pie plate, unfold, and use your fingertips to fit the dough into the pan. trim the overhanging edges. press the edges of the crust into place around the rim of the pie plate, and flute or crimp. refrigerate until ready to use.

make the filling: in a large bowl, with an electric mixer, beat the butter, sugar, and eggs until light, about 2-3 minutes. add the corn syrup. stir in the chocolate chips, pecans, and vanilla. pour the filling into the pie shell.

bake in the center of the oven for 10 minutes. reduce the temperaure to 350 degrees and continue baking for 45 minutes, or until a cake tester or knife inserted into the center comes out clean and the crust is golden brown. cool on a wire rack.

makes 1 (9″) pie