Source: familycircle.com

Crust
1 cup graham cracker crumbs
3/4 cup pecans (about 3.25-ounce package), ground
6 tablespoons (3/4 stick) unsalted butter, melted
1/8 teaspoon salt

Filling
1 (14 ounce) can sweetened condensed milk
1/4 teaspoon salt
3/4 cup heavy cream
2 cups pecans (about 8.5 ounce package), chopped
4 ounces unsweetened chocolate, coarsely chopped
1 teaspoon vanilla extract

Topping
1 tablespoon vegetable oil
1 tablespoon water
1/4 cup packed light-brown sugar
1/2 cup shelled pecan halves
Whipped cream (optional)

Preheat oven to 350F.

Crust: Mix crumbs, pecans, butter and salt in bowl until combined. Press over bottom and up sides of 9-inch pie plate to make firm crust. Bake for 10 minutes or until lightly browned. Remove from oven.

Filling: Heat together the condensed milk and salt in heavy-bottomed, medium-size saucepan over medium heat, stirring, until bubbles just start to form around edge of pan and mixture begins to steam. Add cream and pecans. Bring to a gentle simmer. Remove from heat. Stir in chocolate until melted. Stir in vanilla extract. Pour into crust. Let cool on rack to room temperature. Refrigerate 2 to 3 hours or until cold and firm.

Topping: Stir together oil, water and sugar in small saucepan. Bring to a boil. Add pecans; stir to coat. Cook 2 minutes, stirring frequently. Line baking sheet with foil. Pour pecan mixture onto foil. Separate pecans using 2 forks. Let cool. Scatter over pie, and serve with whipped cream, if desired.

Nutrient Value Per Serving: 537 calories, 43 g fat (14 g saturated), 7 g protein, 37 g carbohydrate, 5 g fiber, 185 mg sodium, 47 mg cholesterol