1 unbaked pastry for the pie 1/2 cup butter 1 cup semisweet or unsweetened chocolate, coarsely grated (I used a combination of both) 4 whole eggs, 1/2 cup sugar, 1/2 cup brown sugar, and 1/2 teaspoon salt 1 teaspoon essence of vanilla 1 cup almonds, coarsely chopped 1/2 cup optional whole hazelnuts for garnish
325°F preheated oven.
Stir the chocolate and butter in the microwave for 30 seconds at half power, until smooth.
Whisk in the brown sugar, sugar, and salt until a smooth consistency is achieved. Whisk in the eggs and vanilla extract until smooth.
Roll the pie dough into a 9-inch diameter dish. The minced pecans should be spread across the pie crust's base. Spread the contents on top. Garnish the pie, if preferred, with whole pecans.
Bake for 60 to 70 minutes, or until the center of the pie is no longer jiggly and the top has cracked.
Chill for an extended period of time. The pie will solidify as it cools.