1 cup karo light corn syrup
1/2 cup sugar
1/8 tsp. salt
4 oz. semi-sweet baking chocolate, broken into pieces
3 T. butter or margarine
4 eggs slightly beaten
1 tsp. vanilla
1 cup pecans, coarsely chopped
one 9" unbaked or frozen deep-dish pie crust
whipped cream (optional)
Preheat oven to 350. Combine karo, sugar, salt in a small saucepan. Bring mixture to a boil over medium heat, stirring until sugar is dissolved. Boil 2 minutes. Remove from heat. Add chocolate, butter to karo mixture, stirring until chocolate is melted, mixture is smooth. Let cool. Slowly pour chocolate mixture over eggs, stirring constantly. Add vanilla, pecans; mix well. Pour mixture into pie crust. Bake at 350 for 50 minutes; cool. If desired, top with whipped cream.
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