2ounces(56g)unsweetened chocolate, melted and cooled
2large(100g)eggs
½ to 1chocolate-covered toffee candy bar - i.e. Heath or Skor bar, chopped
Instructions
Crust
Place 1/2 cup flour and 1/4 cup cold butter in a food processor. Pulse until crumbly like oatmeal.
Add 1/2 cup pecans and pulse till all pieces are slightly smaller than oatmeal.
Press into 7-1/2 or 8-inch pie plate.
Bake at 400˚F (200˚C)for 12-13 minutes. Cool.
Filling
Use a mixer to whip 1/2 cup salted butter until fluffy and smooth. Add 3/4 cup granulated sugar and continue to whip for 2 minutes. Add 2 ounces unsweetened chocolate, melted and cooled, and beat for another minute. Add one egg and mix for 2 minutes on medium. Then, add the second egg and beat for 3-5 minutes or however long it takes to dissolve the sugar completely.
Taste the filling and see if you feel any graininess on your tongue. If so, keep mixing. Undissolved sugar will make you think you are eating a sand pie which puts a damper on the whole experience.
Spoon the prepared filling into a cooled crust and refrigerate until firm. Sprinkle with 1/2 to 1 chocolate-covered toffee candy bar, chopped. Whipped cream wouldn't be bad either.