Step 1

Cover well-chilled or frozen pie crust with two layers of aluminum foil. Press foil to fit the pie crust snugly, then fold edges over the crust to protect it.

Step 2

Fill pie shell with pie weights, rice, pennies, or my personal favorite, a heavy chain (sold by the foot at hardware stores).

Step 3

Bake at 375˚ F for 25-30 minutes. (The longer time is for a frozen crust.)

Step 4

Remove foil and let cool slightly. You want your crust to still be warm when you pour in the filling.

Step 5

Heat butter in a small saucepan or skillet over low heat. It will take several minutes. (Please don't substitute margarine for this delicate operation.) When the solids start to brown, it happens quickly. Be alert. It will smell indescribably fragrant and be a light caramel color when ready. Remove from heat and allow to cool. Browning butter can also be done in the microwave.

Step 6

In a separate microwave-safe bowl, combine browned butter, sugar, and salt.

Step 7

Whisk thoroughly beaten eggs and corn syrup into butter mixture.

Step 8

Place filling in the microwave for 45 seconds on HIGH. The temperature should read 130 degrees F on a quick-read thermometer.

Step 9

Add in lemon juice and vanilla. Stir in coarsely chopped and toasted nuts.

Step 10

Pour into partially baked pie shell. Bake at 275 degrees F for 55-60 minutes. When done, the filling may be somewhat softer in the middle, but it should not be jiggly.

Step 11

Allow the pie to cool before slicing so the filling will set properly.

Step 12

Apply chocolate drizzle while the pie is still warm.

Step 13

Pecan pie should be refrigerated after cooling for two to three hours.

Step 14

Place 1/4 cup semi-sweet or bittersweet chocolate chips into a small zippered plastic bag. Microwave on HIGH for 1 minute, 15 seconds or until melted. Snip off the tiniest corner of the bag. Squeeze chocolate out of the hole over the pie in the design of your choice. If you want to squirt the leftover chocolate in your mouth, go ahead. It's our secret.