DESCRIPTION
If i could use the word "YUM" in association with a food, this would be it! Some of you might know this pie as a "Tollhouse Pie", but Rick's incarnation on the original definitely makes it one of his and soon to be your favorites!

Yields: 8-12 slices
Prep Time: 15-20 minutes (excluding pie crust)
Cook Time: 50-55 minutes

INGREDIENTS

8 ounces semi-sweet chocolate
6 TBSP butter
3 eggs
1/2 cup sugar
1/2 cup light brown sugar
1 Tablespoon all purpose flour
3/4 cup light Karo Syrup
1 tablespoon vanilla extract
1/2 teaspoon Kosher salt (level)
1 1/4 cup pecan halves

9 inch pie crust (The Best Dees Basic Pie Crust recipe...the one with lard and butter!)

Dollop of your favorite vanilla bean ice cream (for garnish)

DIRECTIONS

Pre-heat oven to 350 degrees.

Prepare the The Best Dees Basic Pie Crust recipe. After dough is chilled, roll out on floured surface to fit 9-inch round pie plate.

PIE MIXTURE:

Over medium heat, melt chocolate and butter slowly, so it doesn't burn. When the chocolate is melted, remove from heat.

In a separate bowl, beat eggs, then add sugars, salt, flour, and corn syrup. Mix well.

Slowly pour in melted chocolate mixture into batter. When mixed well, stir in vanilla.

Finally, fold in pecan halves.

Pour mixture into the unbaked pie crust. Bake for 50-55 minutes, or until when toothpick tester is inserted, it comes out 2/3 clean.

Serve warm with a generous dollop of your favorite vanilla bean ice cream. You'll MELT!!!