Amaretto Pecan Pie with Dark Chocolate Sauce

(This is my variation of a Southern classic.)

Amaretto Pecan Pie

1 deep-dish pie shell, thawed
1-1/2 C. pecans
1 lb. brown sugar
1/2 C. all-purpose flour
1 t. salt
1/2 C. milk
1 oz. Amaretto
1 t. vanilla extract
3 eggs
1/2 C. melted butter
Hershey's dark chocolate syrup

Preheat the oven to 325 degrees. Put the pecans into the raw pie crust, and set aside.

In a large bowl, blend the sugar, flour, and salt together. Add the milk, Amaretto, and vanilla, and mix well. Wisk in the eggs, one at a time, and then add the butter slowly while mixing constantly. Pour immediately over the pecans.

Bake at 325 degrees for 15 minutes, then increase oven temperature to 350 degrees. Bake for one hour, or until the pie looks puffy and set around the edges. Allow to cool completely.

When serving, drizzle each slice of pie with chocolate syrup.