Cover bottom of pie shell with pecans. Melt butter and chocolate together. Prepare remaining ingredients in separate bowl, mixing thoroughly. Add butter and chocolate mixture to this. Pour into pie shell and bake at 375 degrees F for 30 minutes. Center of pie should still be 'shaky.' Let stand at least 3 hours before serving. Note: May be served with a scoop of vanilla ice cream on top, or iced with coffee ice cream. If iced, return to freezer for a couple of hours before serving. May also be topped with toasted almonds. Also, I am not fond of nuts, so I like it better with no pecans.
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