This pie is all about a velvety chocolate texture contrasted with a flaky crust and whipped cream or powdered sugar topping. It's an indescribable treat for your taste buds.
Mix 4 large eggs and 1 1/4 cups granulated sugar with a whisk in a microwave-safe bowl.
Add 3 ounces unsweetened chocolate, melted and 5 tablespoons butter, melted. (I melt the chocolate in a Pyrex dish in the microwave for 2-3 minutes on MED speed.)
Whisk in 1 teaspoon lemon juice, 1 teaspoon instant espresso, 1 teaspoon vanilla extract, 1/8 teaspoon salt and 1/2 cup pecans, toasted and chopped.
Microwave the filling for 1-1.5 minutes on HIGH. Stir after the first 45 seconds. You want the temperature to approach 130˚F but not go over. Heating the filling will help it to cook evenly.
Pour into a pre-baked pie shell. Bake at 375˚F (190˚C) for about 35 minutes. The pie should be puffy and set in the middle. It will continue to cook a little after being removed from the oven, so it's OK to be a tiny bit jiggly in the middle.
When your pie is cool, sprinkle with powdered sugar, if desired.
Serve with ice cream or whipped cream.
Refrigerate the pie after it has cooled completely.