1 4-oz. package sweet cooking chocolate, broken into pieces
3 T. butter or margarine
3 eggs, slightly beaten
1 t. vanilla extract
1 C. pecans, coarsely chopped
1 unbaked 9-inch pastry shell
Whipped cream
Combine sugar, salt and corn syrup in a small saucepan. Bring to a boil over
medium heat, stirring until sugar is dissolved. Boil 2 minutes. Remove from
heat; add chocolate and butter, stirring until chocolate is melted and mixture
is smooth. Cool.
Gradually pour chocolate mixture over eggs, stirring constantly. Add vanilla and
pecans; mix well. Pour into pastry shell. Bake at 350° F. for 50 minutes; cool.
Top with whipped cream.
