Directions

1. Preheat oven to 375° F.
2. In a large, microwave-safe bowl, microwave the evaporated milk, chocolate, and butter on low for 30-second intervals, stirring after each, until melted and combined, about 2-3 minutes total. (You could also use a double boiler or heavy saucepan on the stove to melt the ingredients, stirring constantly.)
3. Whisk sugar and flour into chocolate mixture, stirring to combine.
4. Add eggs, 1 at a time, whisking just until blended after each addition.
5. Whisk in vanilla and salt.
6. Stir in pecans.
7. Pour mixture into pie shell.
8. Bake at 375°F for 34 to 36 minutes or until set. After 25 to 30 minutes, cover the pie with aluminum foil to prevent over-browning the crust.
9. Cool 10 minutes. Drizzle the desired amount of caramel sauce over the pie and serve.

©Ghirardelli Finished pie before cutting!

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