Ingredients
- 1/2 cup butter
- 1 cup light corn syrup
- 1 cup sugar
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 4 eggs
- 1 1/4 cups chopped pecans, divided use
- 1 (9-inch) unbaked pie shell
Preparation
Step 1
1. Preheat oven to 325 degrees.
2. In heavy saucepan, melt butter, then stir in corn syrup, sugar and cocoa.
3. Cook over low heat, stirring constantly, until sugar dissolves.
4. Remove from heat.
5. Stir in vanilla and salt.
6. Beat eggs in bowl, then add a few tablespoons butter mixture to eggs and blend well (this tempers the eggs and keeps them from coagulating).
7. Add tempered egg mixture to mixture in pan, stirring well.
8. Stir in 1/2 cup pecans. Mix well.
9. Pour filling into unbaked pastry shell and top with remaining 3/4 cup pecans.
10. Bake until done and filling is set, check after 45 minutes then check every 5 minutes until finished.
11. Let cool and serve.
Makes 8 servings. Approximate nutritional values per serving: 540 calories (50.8 percent calories from fat), 6 g protein, 64 g carbohydrate, 31 g sugar, 2 g dietary fiber, 33 g fat, 140 mg cholesterol, 320 mg sodium.