NEW YORK TIMES CHOCOLATE PECAN PIE via Epicurious

I got the recipe for the filling via Epicurious, since you have to pay to get it from The New York Times' website. I made half in a mini two-cup capacity pie plate. This uses bittersweet chocolate and cocoa powder. I used unsweetened chocolate in place of bittersweet and I used the full amount of salt, 1/4 t. for half the recipe and it's the perfect amount. I omitted the small amount of bourbon. I used the all-shortening crust recipe from Betty Crocker. The pie turned out great and sets up very well, it's not runny at all, and it's just a good basic pie that's not too sweet thanks to the right amount of salt.

I grade it an A.