Chocolate-Pecan Pie

Ingredients:

1 Tbsp butter, plus 6 Tbsp melted, plus 5 Tbsp melted
1 package (7 oz) shortbread cookies
3 eggs, lightly beaten
1 cup sugar
¼ tsp salt
1 cup dark corn syrup
3 oz. unsweetened baking chocolate, coarsely chopped
1 cup pecan halves

Preparation:

Preheat oven to 375 degrees. Grease a 9” pie plate with 1 tablespoon butter. Place the shortbread cookies in a food processor, and pulse until they are fine crumbs. Add 6 tablespoons melted butter, and pulse a few times to combine. Transfer mixture to the pie plate, and press firmly and evenly to form a crust. Place the plate in the freezer for 5-10 minutes. Meanwhile, in a large mixing bowl, combine the eggs, sugar, salt, corn syrup, chocolate, 5 tablespoons melted butter and pecans; stir until the mixture is fairly uniform. Take the pie plate out of the freezer, and place on a baking sheet. Pour the chocolate mixture into the pie plate, and put into the oven. Bake for 55 minutes, remove and let cool completely before serving.