Bittersweet Chocolate Pecan Pie

ingredients

1 (3 1/2- to 4-ounces) fine-quality 60%- to 70%-cacao bittersweet chocolate bar, finely chopped
Pastry dough
2 cups pecan halves (7 ounces), toasted and cooled
3 large eggs
1/3 cup packed light brown sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
3/4 cup dark corn syrup
Accompaniment: lightly sweetened whipped cream

1
Preheat oven to 375°F with rack in middle.
2
Melt chocolate in a metal bowl set over barely simmering water, stirring. Remove from heat.
3
Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch pie plate. Trim excess dough, leaving a 1/2-inch overhang. Fold overhang under and press against rim of pie plate, then crimp decoratively.
4
Spread chocolate in bottom of pie shell with back of spoon and let it set, then cover with pecans.
5
Whisk together eggs, brown sugar, vanilla, and salt in a bowl, then whisk in corn syrup and pour over pecans.
6
Bake pie until filling is puffed and crust is golden, 50 to 60 minutes. (If pie is browning too fast after 30 minutes, loosely cover with foil.) Cool pie on a rack to warm or room temperature. Serve with whipped cream.