Thanks to all the readers who discovered we neglected to list how much butter was necessary for this pie when we ran the recipe a few week's ago. So sorry! It requires 1/2 cup of butter. Here is the complete recipe, with our apologies:

Chocolate butter pecan pie

1 pie crust

1/2 cup water

4 ounces bittersweet chocolate, chopped

1/2 cup butter

11/4 cups brown sugar

3/4 cup light corn syrup

3 eggs, slightly beaten

2 Tablespoons molasses

1 teaspoon vanilla extract

1/2 teaspoon salt

11/2 cups finely chopped pecans

1/2 cup pecan halves

For filling, melt butter and chocolate in a microwave; stir until smooth. In a large bowl, combine the brown sugar, corn syrup, eggs, molasses, vanilla, and salt. Stir in chopped pecans and butter mixture.

Pour into pastry. Bake at 350-degrees for 55-65 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent over-browning. Cool on a wire rack. Refrigerate leftovers.