Chocolate Pecan Pie

1: Set the oven to 350°F and place a tray in there in case of spillage.

2: Melt the chocolate and 4 tablespoons of the butter in the microwave in 29-second intervals until both are melted and well combined.

3: In a small saucepan over medium to low heat, combine the remaining butter, sugars, salt, and corn syrup and stir until combined.

4: Beat the eggs with the vanilla until frothy.

5: Add the melted chocolate and the egg mixture to the corn syrup, butter, and sugar mixture. Mix until well combined.

6: Place the pecans at the bottom of the pie shell.

7: Pour the liquid mixture over the pecans in the pie shell.

8: Place the pie in the oven for 35-40 minutes. The center must be slightly jiggly but should spring back.

9: Cool completely.

10: For the espresso whipped cream, whip 3/4 cup of heavy whipping cream with 1 teaspoon of sugar and 1 tablespoon of coffee granules until stiff peaks form.

11: Serve the whipped cream on the side or spread it over the pie.