Chocolate Pecan Pie
One 9- inch pie crust
1/2 stick butter
3 squares chopped semisweet chocolate
1 cup light corn syrup
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cup pecan halves
1/2 cup whipping cream
Preheat oven to 350 degrees.
Prepare crust according to package directions.
Roll out on lightly floured board into circle 2 inches larger than 9-inch pan.
Line pie plate with pastry.
Trim pastry edge, leaving overhang and fold overhang under and flute edges. Set aside.
In 2 quart saucepan over low heat, melt butter and chocolate together until smooth. Remove saucepan from heat.
With fork, beat in corn syrup, sugar, vanilla, salt and eggs.
Beat until well blended.
Arrange pecans on bottom of pie crust.
Carefully pour egg mixture over pecans.
Bake 1 hour or until knife inserted 1 inch from edge comes clean.
Cool on rack.
Serve garnished with whipped cream or make your own favorite crust.