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

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