Instructions: 1. Line 9" pie plate with pastry. Flute edge. Line with double thickness of foil. Bake at 450 for 8 minutes.

Remove foil. Bake 4 - 5 minutes more till crust is set & dry. When crust is done, reduce oven to 350. Set crust aside.

2. In heavy saucepan, melt butter & chocolate together over low heat, stirring frequently. Remove from heat & cool slightly.

3. Meanwhile, in large mixing bowl, beat eggs with electric mixer on medium speed for 4 - 5 minutes till thick & light-colored. Beat in sugar, corn syrup, vanilla & salt. Then, beat in chocolate mix.

4. Pour mix into partially baked pastry. Bake 350 for 35 minutes (center will still be soft). Do Not Overbake!. Cool. Serve cool or wamr with ice cream Serves 8. NOTE: For a brownie sundae, serve pie with your choice of toppers to spoon & sprinkle over the ice cream.

Champaign, IL. When only 5 years old in 1962, Mary was on an ancestry-hunting trip with her mother, grandmother, 2 aunts & a cousin, through Missouri, Tennessee & Kentucky.

They discovered this fudgy, brownie-like pie recipe on a paper placemat at a restaurant in Nashville, TN Kim Clegg

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