Place pie crust in a 9 inch pie plate. Prick the bottom of the dough and turn under and crimp the edges.
Beat eggs in a separate bowl and set aside.
Chop half of the pecans and reserve the other half for decorating the top.
Melt chocolate and butter in a heavy-bottomed saucepan. Once melted, remove from heat.
Add the brown sugar and corn syrup to the melted butter and chocolate mixture. Stir until the sugar melts and is well combined.
Add eggs, vanilla, and chopped pecans. Stir well.
Pour the mixture into the pie shell. Arrange the remaining pecan halves on the top.
Bake for 1 hour, checking about halfway to make sure the crust doesn't burn. Use a crust shield or some aluminum foil if the crust starts to look too brown.
Remove and allow to cool for 20 minutes or more before serving.
Notes
This can be made several hours in advance, even a day ahead, and it will still taste great. Just make sure to keep it covered once it has cooled.Serve each slice with whipped cream or ice cream on the side for an even more decadent dessert. You can even go the extra mile and use a dark chocolate bar to create chocolate shavings on top of the whipped cream.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.