Ingredients:
 
1 cup pecans
1 (9 inch) pie shell, baked
1 cup sweetened condensed milk
1 cup brown sugar
1 cup butter
1/4 cup corn syrup
2/3 cup semi-sweet chocolate chips
2 tablespoons butter
1 egg yolk
3 tablespoons sweetened condensed milk

 
Directions:
 
Place the pecans into bottom of the pie shell creating an even layer.
 
 
In a heavy saucepan over medium heat, cook condensed milk, brown sugar, butter and corn syrup.
 
Stir and bring to a boil. Once its boiling, stir continuously for at least 5 minutes. Remove from the heat and slowly beat the mixture with a spoon until it starts to thicken, this will take about 2 minutes. Be sure not to over beat or it will harden too much.
 
Slowly pour the mixture into pie shell, cover and refrigerate for about an hour. The filling ingredients may be halved to make to make a smaller, less rich, pie.
 
 
In a medium saucepan, cook chocolate and butter over low heat until melted together.
 
Stir in condensed milk and mix well.
 
Remove from the heat and allow to cool just enough so that yolk won't cook when added, but not so cool that the chocolate hardens. Cooling time will be about 3 minutes give or take.
 
Stir an egg yolk into chocolate mixture and spread over the cooled filling.
 
Place the pie back in refrigerator and cool for another hour.