Your favorite double pie crust
3 eggs, beaten
1 cup light corn syrup
1 teaspoon vanilla
three-fourths cup brown sugar, packed
1 cup chopped pecans
One-third cup butter
1 cup semi-sweet chocolate pieces
1 egg, beaten, to brush top crust and sugar to sprinkle over crust
Place pie crust on floured surface and roll to 12 inch circle. Place pie crust in buttered 10 inch spring form pan (should have about 1 inch edge on sides). Spread chocolate pieces evenly over crust.
Add pecans to small nonstick skillet over medium heat. Stir for 3-4 minutes, then add butter and continue stirring until melted and bubbling. Remove from heat and cool.
Combine remaining ingredients and beat until well mixed. Add cooled pecans and butter and stir to combine. Pour into crust. Roll out second crust and cut decorative leaves and lattice. Place on top of pie. Brush with a beaten egg and sprinkle with sugar.
Bake at 350º for 45-50 minutes.