1-Step 1: Preheat the oven to 350 degrees Fahrenheit and get your pie shell ready in a 9-inch dish. Set up a double boiler by filling a bottom saucepan with a few inches of boiling water and placing a top saucepan or metal mixing bowl on top. This helps melt the ingredients without burning them.

2-Step 2: Melt 3 tablespoons of the unsalted butter with the 1 oz of unsweetened baking chocolate in the double boiler, stirring constantly until it’s smooth, then take it off the heat. In another small saucepan, combine the remaining 4 tablespoons of unsalted butter, 1/2 cup light corn syrup, 1/2 cup dark corn syrup, and 3/4 cup granulated white sugar. Heat this over low heat, stirring until everything blends together nicely.

3-Step 3: Add the syrup mixture to the melted chocolate and stir in the 3 beaten eggs and 1 teaspoon vanilla extract until fully combined. Pour the 1 cup chopped pecans into the pie shell, spreading them evenly, and then pour the filling over them, making sure it’s spread out well. Cover the edges of the pie crust with foil to keep them from browning too fast.

4-Step 4: Bake the pie in the center of the oven for 45 to 50 minutes, until the filling is slightly jiggly and the top springs back when lightly tapped. Once it’s done, let it cool completely on a wire rack before slicing. For a finishing touch, serve it with whipped cream if you like. To learn more about baking basics that complement this recipe, check out our guide to perfect pie crusts on the blog.