CRUST:

15 pecan shortbread cookies, crushed fine
2 tsp. butter or cube butter, room temperature
1 c. coarsely chopped pecans

FILLING:

1 c. packed brown sugar
1/3 c. granulated sugar
1/3 c. butter
2 tbsp. milk
2 sqs. unsweetened chocolate, cut in pieces
1 tsp. vanilla
2 lg. eggs

CRUST: Preheat oven to 325 degrees. Put crumbs and butter in a bowl and using a pastry blender or fingers work butter evenly into crumbs. Press into 9 inch pie pan. Scatter pecans over bottom. Bake 8-10 minutes until crust is set and pecans are lightly toasted - cool on wire rack.

FILLING: Heat both sugars, the butter and milk in a medium size pan over medium low heat for 5 minutes, stirring often until sugars dissolve and mixture is smooth. Remove from heat and stir in chocolate until melted and smooth. Stir in flour and vanilla. Add eggs, one at at ime, stirring after each until blended. Pour into prepared crust. Bake 45 minutes or until filling is set and top forms a thin crust. Cool completely in pan on wire rack.