The Best Chocolate Pecan Pie

Okay girls. Here it is. The recipe that I have been asked for by so many and have procrastinated to keep some power over you all. But, in honor of the "Blog Party" I thought I would share with you one of my secret recipes courtesy of my pal Martha.

Chocolate Pecan Pie
All-purpose flour, for work surface
Your own recipe for pie dough
2 large eggs
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
1/8 teaspoon almond extract
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup dark corn syrup
2 cups of pecan halves
4 ounces bittersweet baking chocolate (Ghirardelli 60 % cacao), chocolate

1. Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to a 15 inch round. With a dry pastry brush, sweep off the excess flour, fit dough into a 9 1/2- inch glass pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Fold under overhang so it extends slightly beyond the edge of the pie plate. Crimp edge as desired. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.
2. In a large bowl, whisk together eggs, butter, vanilla and almond extracts to combine. Add the sugar, mix until incorporated. Ad corn syrups, and mix until thoroughly combined. Using a rubber spatula, stir in pecans and chocolate.
3. Pour filling into prepared pie shell, and bake until filling is set, 50-55 minutes. Cool on a wire rack at least 20 minutes before serving.

I made this for our Thanksgiving party and it was one of the hits. Enjoy!