1 Cup Karo Light Corn Syrup
1/2 cup sugar
1/8 teaspoon salt
4 ounces semi-sweet baking chocolate, broken into pieces
3 Tablespoons real butter
4 eggs, slightly beaten
1 teaspoon vanilla
1 Cup Pecans, coarsely chopped
1 9 inch unbaked pie crust (my recipe follows the filling recipe, but you can use your favorite.)
Real whipped cream for garnish (optional)
Preheat oven to 350 degrees
Combine Karo, sugar and salt in a small saucepan. Bring mixture to a boil over medium heat, stirring until sugar is dissolved. Boil for 2 minutes. Remove from heat.
Add chocolate and butter to Karo mixture, stirring constantly until chocolate is melted and mixture is smooth. Slowly pour chocolate mixture over the eggs, stirring constantly. Add vanilla and pecans. Mix well. Pour mixture into pie crust.
Bake at 350 degrees for 45-50 minutes.
Serving suggestion:
Let cool to set. I put it in the refrigerator overnight. Cut into slim pie shaped pieces (it's very rich and the taste is more chocolate than pecan) Warm each piece in the microwave and immediately put a dollop of real whipped cream on the side.
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My pie crust recipe - you can use your favorite
2 cups flour
1/2 cup liquid Vegetable oil
1/4 cup milk
Mix well. Roll out between sheets of wax paper. Take top layer of wax paper off. Place pie pan upside down on the rolled out pie crust. Put a hand under the bottom layer of wax paper, then flip the pan and pie crust over. Peel off the wax paper and shape the crust any way you want it.
