DECADENT CHOCOLATE PECAN PIE

• 1 refrigerated pie crust (from 14.1-ounce package)
• 1/4 teaspoon allspice, ground
• 1/4 teaspoon salt
• 1 1/2 cups pecan halves
• 1 cup semi-sweet chocolate chips
• 3 tablespoons milk
• 4 eggs
• 3 tablespoons butter melted
• 2 teaspoons pure vanilla extract 
• 1 cup dark corn syrup
• Preheat oven to 425°F. Line 9-inch deep dish pie plate with pie crust. Bake 7 minutes. Remove crust from oven. Reduce oven temperature to 325°F.
• Meanwhile, microwave chocolate chips and milk in medium microwavable bowl on HIGH 1 to 1 1/2 minutes. Stir until smooth. Pour chocolate evenly over crust.
• Beat eggs in large bowl. Add remaining ingredients; mix well. Slowly pour mixture over chocolate layer. Place ring of foil around edges of crust to prevent over-browning.
• Bake 55 to 60 minutes or until filling is puffed and center is still soft enough to move when shaken gently. Cool on completely wire rack.
• Note: This is a recipe from McCormick's Spices