Instructions: Place pecan halves in unbaked pastry shell; set aside. Combine semisweet choc. and butter in a med. saucepan; cook over low heat until choc. and butter melt, stirring until mixture is smooth. Remove from heat. Add corn syrup, sugar, vanilla, salt, and beaten eggs to choc.

mixture, mixing well. Pour mixture over pecans in pastry shell. Bake at 350 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.

Yield: one 9
inch pie.

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