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 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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