CRUST:

1 1/4 cups graham cracker crumbs
1/4 cup (1/2 stick) unsalted butter, melted
2 tbsp. sugar
3 (1 oz. ea.) sq. milk chocolate, finely chopped

Preheat oven to 350°F.

In a medium bowl, blend the graham cracker crumbs, butter and sugar. Stir in the milk chocolate. Press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Refrigerate until ready to use.

FILLING:

3/4 cup sugar
3 tbsp. water
2 cups heavy cream, scalded
5 large egg yolks
1 tsp. vanilla
1/4 cup semi-sweet chocolate chips
1/4 cup chopped pecans

In a heavy medium saucepan, dissolve sugar in water over low heat, stirring constantly. Bring to a boil over medium-high heat, then let boil without stirring until the syrup turns a light amber. While the syrup is boiling, brush down the sides of the pan.

Stir in heavy cream until blended. Stir in yolks, vanilla, chocolate and pecans. Pour into crust and spread evenly.

Transfer to a wire rack to cool completely, then refrigerate until firm, about 4 hours.

Makes 1 (9-inch) pie.