1 9-inch pie shell; baked
3 tablespoons unsalted butter; cut into 1-inch pieces
¾ cups dark brown sugar; firmly packed
½ teaspoon sea salt
2 large eggs
½ cup light corn syrup
1 teaspoon vanilla extract
1 cup Pecan Valley Pecan Pieces; toasted
2 ounces semi-sweet chocolate; cut into ¼-inch pieces
2 ounces milk chocolate; cut into ¼-inch pieces
2 ounces white chocolate; cut into ¼-inch pieces
1. Preheat oven to 275ºF. Adjust oven rack to center position.
2. Place pie shell in oven if not already warm.
3. Melt butter in medium heatproof bowl set in skillet of water maintained at just below simmer. Remove bowl from skillet, mix in sugar and salt with wooden spoon until butter is absorbed. Beat in eggs, then corn syrup and vanilla. Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130ºF. Remove from heat, stir in pecans.
4. Pour mixture into warm shell. Scatter chocolate pieces over pecan mixture. Gently press them into the filling with the back of a wooden spoon.
5. Bake in a preheated oven for 55 to 65 minutes until center feels set yet soft, like gelatin, when gently pressed. Transfer pie to rack; let cool completely, at least 4 hours.
6. Serve pie at room temperature or warm, with lightly sweetened Whipped Cream or vanilla Ice Cream
Notes: if you want warm pie, cool the pie thoroughly, then cut and warm it in a 250º oven for about twenty minutes.
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