1 (9 inch) unbaked pastry shell
1/3 c. butter
1/3 c. cocoa
2/3 c. sugar
1/4 tsp. salt
3 eggs, slightly beaten
3/4 c. light corn syrup
1 c. chopped pecans
1 c. pecan halves

Prepare pastry shell. Set aside. Heat oven to 375 degrees.

In medium saucepan over low heat melt butter, add cocoa and stir until mixture is smooth. Then remove from heat. Cool slightly. Stir in sugar, salt, eggs and corn syrup. Blend thoroughly. Stir in chopped nuts.

Pour into pastry shell. Place pecan halves on top. Bake 40 minutes. Cool. Cover, let stand about 8 hours before serving. Garnish with whipped cream. Serves 8.,