Ingredients

• 2 (1 ounce) squares unsweetened chocolate
• 1 3/4 cups pecan halves
• 3/4 cup packed dark brown sugar
• 3/4 cup dark corn syrup
• 1 teaspoon vanilla extract
• 3 large eggs
• 4 tablespoons margarine
• 9 inch baked pie shell

Preheat oven to 425°F. In a heavy (1 quart) saucepan, melt unsweetened chocolate with 4 tablespoons margarine over low heat, stirring frequently. Set aside to cool slightly. Line pie shell with foil and fill with pie weights, or dry beans, or uncooked rice. Bake pie crust 10 minutes; remove foil with weights and bake 10 minutes longer or until lightly browned. If pastry puffs up during baking, gently press it to pie plate with back of spoon. Cool pie crust on wire rack at least 10 minutes. Turn oven to 350°F. Coarsely chop 1 cup pecans; reserve remaining pecan halves. In a large bowl, with wire whisk, mix cooled chocolate mixture, brown sugar, corn syrup, vanilla and eggs until blended. Stir in chopped pecans and pecan halves. Pour pecan mixture into cooled crust.
Bake pie 45 to 50 minutes until edges of filling are set (center will jiggle slightly). Cool pie on wire rack.
Yield: 12 servings