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Preheat the oven to 350°F.
Line pie crust with parchment paper or foil, fill with pie weights or dried beans and bake until just beginning to brown on the edges, about 10 minutes. Let cool, then remove weights and paper or foil.
Reduce oven temperature to 325°F.
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.