- 1 (9-inch) unbaked pie crust (in pie pan)
- 8 ounces 65% to 72% dark chocolate, cut or broken into small pieces
- 3 tablespoons unsalted butter
- 1/2 cup packed light brown sugar
- 2 eggs
- 1/2 cup evaporated milk
- 1 teaspoon pure vanilla extract
- 1 1/3 cup chopped pecans
Melt chocolate and butter together in the top of a double boiler over barely simmering water. Remove from heat to cool slightly, at least 15 minutes. Mix sugar, eggs, milk, vanilla and pecans in a large bowl until well combined. Stir in chocolate mixture, then transfer to pre-baked pie crust and bake until set in the middle, about 1 hour. (Watch the crust while baking and cover edges with foil to prevent burning, if necessary.)
Set pie aside to let cool until warm or room temperature then cut into slices and serve.
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