4 ounces semisweet chocolate
4 large eggs, lightly beaten
1 1/2 cups agave nectar (or honey)
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1 pie crust (homemade or store bought)
1 cup chopped pecans
Preheat oven to 350 degrees F.
In a heatproof bowl set over a medium saucepan of simmering water, melt chocolate. Make sure you stir chocolate occasionally, until smooth. Set aside.
In a medium bowl, stir together (do not whisk) eggs, agave nectar (or honey), sugar, vanilla, and salt.
Stirring constantly, gradually add melted chocolate then pour filling into prepared crust.
Place pie plate on a baking sheet and cover the top of the pie with pecans.
Bake just until set (filling should jiggle slightly when pie plate is tapped), 50-60 minutes. Let pie cool completely on wire rack (4 hours or overnight) before serving.