1 premade pie crust from refrigerated section left out to room temp, (I like Pillsbury)
2 1/2 cups roughly chopped pecans
1 cup dark chocolate
2 tablespoons unsalted butter, melted
1/3 cup brown sugar
2 tablespoons light corn syrup
1/2 teaspoon salt
1 teaspoon vanilla extract
Egg white and sugar for finishing crust
Preheat the oven to 400 degrees F, line a baking sheet with parchment paper or a reusable non stick liner.
Roll out one pie crust on pan.
Combine pecans and dark chocolate in large bowl then arrange the mix in an even layer on top of the dough, leaving 1 1/2 to 2 inches of uncovered dough all the way around.
Fold the edges of the dough over the filling. You can do this folded over like a rustic galette or crimp the dough between your thumb and forefinger to create a rope like crimp.
In a large bowl, whisk the melted butter, brown sugar, corn syrup, egg, salt and vanilla together to combine. Carefully pour this mixture over the pecans on the dough.
Brush the exposed edges of the dough with egg white, then sprinkle with sugar if desired.
Bake until the filling appears set, the pecans look and smell toasty, and the crust is golden brown, 30 to 35 minutes.