Decadent Chocolate Pecan Pie

Test Kitchen Tip: To help keep pie crust from settling or slumping when blind baking, line inside of pie crust with parchment. Fill evenly with pie weights, dry beans (about 750g), or even granulated sugar before baking. Carefully remove parchment and weight before filling pie.

1. Preheat oven to 425°F (220°C). Line 9-inch (23 cm) deep dish pie plate with pie crust. Trim edges using kitchen shears or small sharp knife, allowing crust to extend 1/2-inch past edge of pie plate. Crimp or fold edges, as desired. Bake 7 minutes. Remove from oven. Reduce oven temperature to 325°F (160°C).
2. Meanwhile, microwave chocolate chips and milk in medium microwavable bowl on HIGH 1 to 1 ½ minutes. Stir until smooth. Pour chocolate evenly over crust.
3. Beat eggs in large bowl. Add remaining ingredients except pecans. Mix until well blended. Stir in pecans. Slowly pour mixture over chocolate layer. Place ring of foil around edges of crust to prevent over-browning.
4. Bake 55 to 60 minutes or until filling is lightly browned and puffed but center is still soft enough to move when shaken gently. Cool completely on wire rack (about 2 hours). Serve with whipped cream, if desired.

Make Ahead Tip: Prepare and bake pie as directed. Allow to cool completely. Wrap tightly with plastic wrap or place in large air-tight freezer-safe bag or container. Store in freezer up to 1 month. When ready to serve, thaw overnight in refrigerator before slicing.

Nutrition Information per Serving: 569 Calories, Total Fat 29g, Cholesterol 98mg, Sodium 244mg, Carbohydrates 72g, Fiber 2g, Protein 5g