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Chocolate Pecan Pie

1 ½ c. pecan halves
1 unbaked 9 inch pastry shell
3 (1 oz.) squares semisweet chocolate
¼ c. butter or margarine
1 c. light corn syrup
½ c. sugar
1 tsp. vanilla extract
¼ tsp. salt
3 eggs, lightly beaten

Place pecan halves in unbaked pastry shell; set aside. Combine semisweet chocolate and butter in a medium saucepan; cook over low heat until chocolate and butter melt, stirring until mixture is sooth. Remove from heat. Add corn syrup, sugar, vanilla, salt and beaten eggs to chocolate mixture, mixing well. Pour mixture over pecans in pastry shell. Bake at 350 degrees for 1 hour or until knife inserted 1 inch from edge comes out clean. Serve pie warm or let cool completely on a wire rack.

Jeanette L. Guess
Edinburg




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