Salted Chocolate Pecan Pie
1 refrigerated pie crust
2 teaspoons flour, divided
3 eggs
1 cup light corn syrup
1 cup sugar
2 tablespoons melted butter
1 teaspoon vanilla
1 cup pecan halves
2 oz. Semisweet chocolate, coarsely chopped
½ teaspoon sea salt
Preheat oven to 400. Unroll pie crust, sprinkle with half the flour. Turn over, sprinkle with remaining flour. Press firmly onto bottom and up sides of a 9” pie plate and flute edge. Whisk together the eggs, corn syrup, sugar, butter, and vanilla until blended. Stir in nuts and pour into crust. Sprinkle with chocolate. Bake 15 min., then reduce oven temperature to 350. Continue baking 30-35 minutes, or until top is puffed and lightly browned. Sprinkle with salt about 15 minutes after removing from oven. Cool completely.
