2/3 cup evaporated milk (not condensed sweetened)
2 tablespoons butter
2 cups (12 ounces) semisweet chocolate chips
1 cup light corn syrup
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup pecan or walnut halves
1 unbaked piecrust
Directions: Preheat oven to 375F. Combine evaported milk, butter and chocolate chips in a saucepan. Stir over low heat until mixutere is melted and smooth, about 5 minutes. Remvoe form heat and let cool slightly. Whisk together eggs and corn syrup; whisk in flour and salt until well blended and lump free. Stir in chocolate mixuture until completely bended. Stir in vanilla. Pour filling into crust and arrange pecans on top in circles. Bake until filling is almost set, about 40 minutes but check after 30 minutes and while you have the oven door open cover rim or pie with foil to prevent burning the curst. Cool on a rack and serve with whipped cream or ice cream.
Notes: You can substitute walnuts for pecans, if you wish.