Chocolate Pecan Pie

This pie came to me via my friend Dana.  She made this for Thanksgiving and it has become a favorite.  A taste test will reveal that you’ll want another really big piece.

3 Slightly Beaten Eggs
1 Cup Karo Light Corn Syrup or Dark Corn Syrup
1 Pkg Baker’s German Sweet Chocolate or 4 Squares melted & cooled Baker’s Semi-Sweet Chocolate
1/3 Cup Sugar
2 Tablespoons Melted Butter
1 Teaspoon Vanilla Extract
1 1/2 Cups Pecan Halves
1 Unbaked 9 Inch Pastry Shell
In large bowl, stir eggs, corn syrup, chocolate, sugar, butter, and vanilla until well blended.  Stir in pecans. Pour into pastry shell.
Bake at 350 degrees F about 55 minutes or until knife inserted halfway between center and edge comes out clean.  Cool on wire rack.  Makes eight servings.

3 Slightly Beaten Eggs1 Cup Karo Light Corn Syrup OR Dark Corn Syrup1 Package. Baker’s German Sweet ChocolateOR4 Squares Melted and Cooled Baker’s Semi-Sweet Chocolate 1/3 Cup Sugar2 Tablespoons Melted Butter1 Teaspoon Vanilla Extract1 1/2 Cups Pecan Halves1 Unbaked 9 Inch Pastry Shell

In large bowl, stir eggs, corn syrup, chocolate, sugar, butter, and vanilla until well blended.  Stir in pecans. Pour into pastry shell.
Bake at 350 degrees F about 55 minutes or until knife inserted halfway between center and edge comes out clean.  Cool on wire rack.  Makes eight servings.

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