Triple-Chocolate Chunk Pecan Pie

Ingredients
1 single pie crust
3 T unsalted butter, cut into 3 pieces
3/4 C packed dark brown sugar
1/2 tsp table salt
2 large eggs
1/2 cup light corn syrup
1 tsp vanilla extract
1 C (4 oz) pecans, toasted and chopped coarse
6 oz total of semisweet, milk and white chocolate chopped coarse

Directions
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees.  Line a chilled pie shell with a double layer of foil and fill with pie weights.  Bake until the pie dough looks dry and is light in color, 25 to 30 minutes.  Transfer the pie plate to a wire rack and remove the weights and foil.  Adjust the oven rack to the lower-middle position and reduce the oven temperature to 275 degrees.

2.  Melt the butter in a heatproof bowl set in a skillet of water maintained at just below a simmer.  Remove the bowl from the skillet and stir in the sugar and salt until the butter is absorbed.  Whisk in the eggs, then the corn syrup and vanilla until smooth.  Return the bowl to the hot water and stir until the mixture is shiny and hot to the touch and registers 130 degrees on an instant-read thermometer.  Off the heat, stir in the pecans.

3.  Pour the pecan mixture into the warm pie crust.  Scatter the chocolate over the top and lightly press it into the filling with the back of a spoon.  Bake the pie until the filling looks set but yields like Jell-O when gently pressed with the back of a spoon, 50 to 60 minutes.  Cool the pie on a wire rack until the filling has firmed up, about 2 hours; serve slightly warm or at room temperature.