Chocolate Bottom Pecan Pie

Preheat oven to 325°

Ingredients:

1 Unbaked piecrust (store bought or your favorite recipe)
8 oz. Bar of bittersweet dark chocolate
1-1/2 cup Trinity Valley Pecans
1 lbs. Dark brown sugar
3 T. All-purpose flour
1/2 t. Salt
1/2 cup Milk
1/2 t. Vanilla
3 Eggs
1/2 cup Melted butter

Break chocolate bar into pieces and place on bottom of unbaked piecrust. In a large bowl, blend together sugar, flour, and salt. Slowly mix in the milk and vanilla. In a separate bowl, whisk the eggs then add them to the mixture. Stir in butter. Add pecans and blend ingredients thoroughly. Pour mixture gently over chocolate in pie shell. Bake for 1 hour and 15 minutes or until toothpick or until table knife inserted into center comes out clean. Allow to cool. Serve with whipped cream and sprinkles of Trinity Valley Pecan Pieces. For added richness, top with melted bittersweet dark chocolate.