This dressed-up rendition of a classic has a supremely satisfying filling.

　　

Ingredients

Pastry dough for a single-crust pie

　　1 cup dark corn syrup

　　1/2 cup sugar

　　2 large eggs

　　1 tablespoon all-purpose flour

　　1 tablespoon unsalted butter, melted

　　1 teaspoon pure vanilla extract

　　1/4 teaspoon salt

　　1 cup bittersweet chocolate chips (6 ounces), melted

　　1 1/4 cups pecans (5 ounces), finely chopped, plus whole pecans for garnish

　　1/4 cup dulce de leche

　　Garnish: whipped cream

　　

Step 1

Preheat oven to 350°F with rack in middle.

　　

Step 2

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round, then fit into a 9-inch pie plate. Trim and crimp edge.

　　

Step 3

Whisk together corn syrup, sugar, eggs, flour, butter, vanilla, and salt until combined. Stir in melted chocolate and pecans and pour into pie shell.

　　

Step 4

If dulce de leche is very thick, thin with 2 to 3 teaspoon water. Pour dulce de leche over top of pie and swirl with a fork (swirl will not be visible in baked pie). Arrange whole pecans on top.

　　

Step 5

Bake until top is puffed but slightly wobbly in center, about 50 minutes. Cool to room temperature, at least 2 hours.◊