Title: Triple Chocolate Chunk Pecan Pie
Categories: Pie
Yield: 1 Servings

1		9 inch baked pie shell; (recipe follows)
3	tb	Unsalted butter; cut into 1" pieces
3/4	c	Packed dark brown sugar
1/2	ts	Salt
2	lg	Eggs
1/2	c	Light corn syrup
1	ts	Vanilla extract
1	c	Pecans (4 ounces); toasted, chopped
2	oz	Semisweet chocolate; cut into 1/4" pieces
2	oz	Milk chocolate; cut into 1/4" pieces
2	oz	White chocolate; cut into 1/4" pieces

1. Adjust oven rack to center position, and heat oven to 275 degrees. Place pie shell in oven if not already warm.

2. 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 130 degrees. Remove from heat, stir in pecans.

3. Pour mixture into warm shell. Scatter chocolate pieces over pecan mixture. Gently press them into the filling with the back of a wooden spoon.

4. Bake until center feels set yet soft, like gelatin, when gently pressed, 55 to 65 minutes. Transfer pie to rack; let cool completely, at least 4 hours. Serve pie at room temperature or warm, with lightly sweetened whipped cream or vanilla ice cream

Per serving (excluding unknown items): 2357 Calories; 81g Fat (30% calories from fat); 16g Protein; 416g Carbohydrate; 465mg Cholesterol; 1305mg Sodium

NOTES : If you want warm pie, cool the pie thoroughly, then cut and warm it in a 250-degree oven for about twenty minutes. Posted to MM-Recipes Digest V4 #7 by KDYJ46A JERRY GILBERT Time: 7:03 PM on Sep 21, 1997

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