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As good as it sounds.

• 2/3 cup sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 3 eggs
• 1-1/4 cups dark corn syrup (Karo©)
• 2 1-ounce squares unsweetened chocolate, melted
• 3 tablespoons butter, melted
• 1-1/2 teaspoons vanilla extract
• 1 cup chopped pecans
• 8-ounce carton of whipped topping
• 1 9-inch unbaked pastry shell

Preheat oven to 350°F.

In a mixing bowl, combine the sugar, flour and salt. Set aside.

In a separate bowl, beat the eggs, then stir in the corn syrup, melted chocolate, butter and vanilla.

Blend the dry ingredients into the chocolate mixture, and fold in the chopped pecans. Pour into pastry shell.

Bake for 55 to 60 minutes, or until knife inserted into center comes out clean.

Serve with ice cream or whipped cream.

Note: Here are links to our piecrust recipes. Either standard or butter pastry is right for this pie.

• Standard Pie Pastry
• Butter Pastry
• Graham Cracker Crust
• Gingersnap Crust
• Vanilla Wafer Crust
• Chocolate Cookie Crust
• Coconut-Shortbread Piecrust

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