Tart Shell Dough
1 1/4 c  Flour
6 tb Unsalted butter
1 tb Sugar
1 pn Salt
1/4 c  Ice water

Whisk together flour, sugar and salt. Cut in butter until mixture
looks like cornmeal. Add ice water and stir until dough comes
together. Wrap in plastic wrap and refrigerate for at least 4 hours
to relax the gluten.

Transfer dough to a clean, floured surface. Using up to 1/2 cup of
flour to prevent sticking, roll the dough out to a circle about 15″
in diameter and 1/8″ thick. Line a 9″ X 1.5″ false bottom pan
(**note, I use a 10″ pie plate with success, a 9″ pie plate is too
small) with the dough. Trim and crimp the edge. Refrigerate for 30
minutes.

Filling 1/4 pound unsalted butter 1/2 cup sugar 12 oz semi-sweet
chocolate, coped into 1/4″ pieces, and divided in half 2 oz
unsweetened chocolate, chopped into 1/4″ pieces 1 1/2 cups dark corn
syrup 1 Tbls. pure vanilla extract 1/4 tsp salt 8 eggs 3 cups pecan
halves

Preheat oven to 325 degrees Fahrenheit. Heat the butter and sugar in a
medium saucepan over medium-high heat. Stir constantly while bringing
mixture to a boil. Allow the mixture to boil for 1.5 minutes. Remove
from heat and transfer to the bowl of an electric mixer. Use a rubber
spatula to stir in half the semi-sweet chocolate and the unsweetened
chocolate. Continue to stir until the chocolate has melted. Add the
corn syrup, extract, and salt. Add the eggs and place the mixer bowl
on a electric mixer fitted with a paddle (read: Kitchen Aide).
Combine on medium until the eggs are incorporated and the mixture is
smooth. Remove the bowl from the mixer, and finish combining with a
spatula.

Remove the pie shell from the refrigerator and place on a baking
sheet. Evenly disperse the pecan halves on the bottom of the shell.
Spread the remaining semi-sweet chocolate on the pecan halves.
S-L-O-W-L-Y pour chocolate mixture over nuts and chocolate.

Leaving it on the baking sheet, bake the pie on the middle shelf of
the preheated oven for 1 hour. Reduce the temperature to 300 degrees
Fahrenheit and bake for an additional 45 to 55 minutes, until the
internal temperature of the pie filling reaches 170 degrees
Fahrenheit. Let cool at room temperature for 1 hour. Refrigerate the
pie for at least 2 hours.

Best after 24 hours of refrigeration. May be kept for 2-3 days in
refrigerator.