Instructions: To prepare the tart shell, mix 1 1/4 cups flour, butter, sugar and salt in the bowl of an electric mixer fitted with a paddle. Mix on low 5 minutes, until the butter is "cut into" the flour and the mixture develops a mealy texture. Add ice water and continue to mix on low 10-15 seconds until the dough comes together. Remove dough from mixer, form into smooth round ball, wrap in plastic and refrigerate 4 hours. After 4 hours, transfer to clean, dry, lightly floured surface. Roll out into circle about 15 inches in diameter and 1/8 inch thick. Line a 9 x 1 1/2 inch false bottom pan with the dough, leaving a 3/4 inch border to be crimped around the pan. Refrigerate 30 minutes. Preheat oven to 325 F. To prepare filling, heat butter and sugar in 2 1/2 qt. saucepan over med-high heat. Stir constantly while bringing to boil. Allow to boil 1 1/2 min. Remove from heat and transfer to the bowl of an electric mixer.

Use a rubber spatula to stir in 6 oz. semisweet chocolate and the unsweetened chocolate. Continue to stir until melted. Add dark corn syrup, vanilla extract and salt. Now add the eggs and place mixer bowl onto electric mixer fitted with paddle. Combine on med until eggs incorporated and mixture is smooth. Remove pie shell from refrigerator and place on a baking sheet. Evenly disperse the 3 cups of pecan halves over the bottom of the shell. Spread the remaining 6 oz. semisweet chocolate over pecan halves. Slowly pour the chocolate batter over the chopped chocolate and pecan halves. Bake the pie on the middle shelf of preheated oven for 1 hour. Reduce the temp to 300 F and bake an additional 45-55 min, until internal temp. reaches 170F. Remove from oven and cool at room temp 1 hour. Refrigerate the pie at least 2 hours

(do not remove from pan).

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