Ingredients
1-1/4 cups all-purpose flour1/8 teaspoon salt3 ounces cold cream cheese, cubed1/4 cup cold butter, cubed2 to 3 tablespoons ice waterFILLING:1/3 cup sugar3 tablespoons butter2 cups coarsely chopped semisweet chocolate, divided4 large eggs1 cup dark corn syrup2 teaspoons vanilla extractDash salt2-1/2 cups pecan halves, toasted
Preparation
In a small bowl, mix flour and salt; cut in cream cheese and butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight.
Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while making filling.
In a small saucepan, combine sugar, butter and 1 cup chopped chocolate; stir over low heat until smooth. Cool slightly.
In a large bowl, whisk eggs, corn syrup, vanilla and salt until blended. Stir in chocolate mixture. Layer pecans and remaining chopped chocolate in pastry shell; pour chocolate mixture over top.
Bake 55-60 minutes or until set. Cool 1 hour on a wire rack. Refrigerate 2 hours or until cold.
