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1
Preheat oven to 350u00b0; in a saucepan, gently heat the corn syrup, brown sugar, and butter together until the butter melts.
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2
Turn off the heat and add in the chocolate and salt; let stand 5-7 minutes, occasionally tilting and shaking the pan so the liquid runs over the chocolate.
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3
Whisk the mixture until smooth, the pour into a bowl and let cool for 10 minutes.
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4
Whisk the eggs and egg yolk together in another bowl until frothy; blend in vanilla.
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5
Add about half of the slightly cooled chocolate mixture and whisk until smooth; blend in the remaining chocolate mixture.
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6
Add in the pecans and stir well; pour filling into the cooled pie shell.
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7
Using a fork, gently rake the nuts to distribute them evenly.
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8
Place the pie in the center oven rack and bake about 40 minutes, until the filling has puffed and cracked slightly, especially around the edge.
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9
Rotate the pie 180u00b0 halfway through the baking.
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10
When done, it may be slightly wobbly at the center; don't worry, the residual heat will continue to cook the pie.
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11
Transfer the pie to a wire rack and let cool; serve warm or at room temperature; or let cool thoroughly, cover with loosely tented foil and refrigerate for several hours before serving.
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12
May serve with whipped cream or ice cream on top.
