3 eggs, slightly beaten
1 c. Karo light or dark corn syrup
1 (4 oz.) pkg. Baker's German sweet chocolate or 4 sq. (4 oz.) Baker's semi-sweet chocolate, melt and cool
1/3 c. sugar
2 tbsp. butter, melted
1 1/2 c. pecan halves
1 tsp. vanilla extract
1 unbaked 9-inch pastry shell

In large bowl stir eggs, corn syrup, chocolate, sugar, butter and vanilla until well blended. Stir in pecans. Pour into pastry shell. Bake in 350 degree oven 50-60 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack. Makes 8 servings.