Chocolate Pecan Pie

Ingredients

• 1 9-inch single-crust pastry shell (Unbaked; lard-based crust is historically consistent with Southern traditions, though butter or shortening are common modern substitutes)
• 2 oz unsweetened baking chocolate (Melted and cooled; or substitute 6 tablespoons unsweetened cocoa powder plus 2 tablespoons neutral oil)
• 3 tbsp unsalted butter (Melted with the chocolate)
• 3 large eggs (Beaten)
• 1 cup dark corn syrup (Light corn syrup may be substituted; see historian note on syrup history)
• 0.5 cup granulated sugar
• 1 tsp pure vanilla extract
• 0.25 tsp fine salt
• 1 1/2 cups pecan halves (Carya illinoinensis; lightly toasted for deeper flavor; whole halves arranged on top are traditional for presentation, rough-chopped mixed into filling is an equally valid approach)
• 0.5 cup semi-sweet chocolate chips (Optional; stirred into filling before baking for a more intensely fudged texture - a modern elaboration, not a historical standard)
• to taste flaky sea salt (Optional finishing garnish; a contemporary addition with no historical basis in this dish)

Instructions

1. 1{'dependencies': {'description': 'Initial step', 'depends_on_ids': []}, 'description': 'Prepare the Oven and Shell. Heat oven to 350 degrees F (175 degrees C). Place the unbaked pastry shell in a 9-inch pie plate and crimp edges. Refrigerate while preparing the filling to help prevent shrinkage.', 'performTime': None}
2. 2{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Melt the Chocolate. In a small saucepan over low heat, or in a heatproof bowl set over simmering water, melt the baking chocolate and butter together, stirring until smooth. Remove from heat and allow to cool for 5 minutes. Do not overheat - scorched chocolate will make the filling bitter in a way that is not pleasant.', 'performTime': None}
3. 3{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Build the Filling. In a large mixing bowl, whisk the beaten eggs, corn syrup, granulated sugar, vanilla extract, and salt until fully combined. Slowly pour in the cooled chocolate mixture, whisking constantly to prevent the eggs from cooking on contact. The filling should be smooth and uniform in color.', 'performTime': None}
4. 4{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Assemble. Scatter the pecan halves or pieces across the bottom of the chilled pastry shell. If using chocolate chips, stir them into the filling now. Pour the chocolate custard filling evenly over the pecans. Some pecans will float to the surface during baking - this is expected and produces the characteristic layered look of a finished slice.', 'performTime': None}
5. 5{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Bake. Bake at 350 degrees F for 55 to 65 minutes, until the filling is set at the edges but retains a slight wobble at the center - similar to the set point of a custard. If the crust edges brown too quickly, tent them loosely with strips of aluminum foil after 30 minutes. The filling will firm further as it cools.', 'performTime': None}
6. 6{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Cool Completely Before Slicing. Allow the pie to cool on a wire rack for a minimum of 2 hours before slicing. Cutting into a warm chocolate pecan pie will produce a runny, unset filling. Patience here is not optional - it is part of the technique. Finish with flaky salt if using. Serve at room temperature or slightly warmed.', 'performTime': None}