This simple twist on an old classic is quick, easy, and comes together in one bowl. The mild golden syrup and semisweet chocolate make this chocolate pecan pie rich and sweet, but not cloyingly so. —Bonnie Meyer
Preheat the oven to 375 degrees Fahrenheit. Place the pecans on a baking sheet and toast for about 8 minutes, until lightly browned and fragrant. Let them cool and then chop coarsely (if desired).
Using a double boiler, melt the semisweet chocolate and the butter together. Set aside to cool.
In a large bowl, whisk the eggs, brown sugar, golden or corn syrup, vanilla, and salt until blended. Stir in the melted chocolate and butter mixture and the pecans until evenly distributed.
Pour the filling into the frozen pie shell and arrange the whole pecans on top. Bake on the bottom shelf of the oven for about 50 minutes, or until the filling has just set (it should still be a little wobbly when gently shaken). If the edges are browning too quickly while baking, wrap foil around the crust. Let the pie cool on a wire rack for about 1 hour before serving.