1/2 pkg. pie crust mix
3 sq. unsweetened chocolate
1/4 c. butter
4 eggs
1 c. sugar
1 c. light or dark corn syrup
2 c. pecan halves

Preheat oven to 400 degrees. Prepare pie crust mix following label directions. Roll out to a 13 inch round. Fit into a 9 inch tart pan with a removable bottom or fit into a 9 inch pie plate. Forming a stand up fluted edge. Melt chocolate and butter in a small saucepan over low heat, cool. Beat eggs slightly in a medium size bowl. Blend in sugar and corn syrup. Stir in chocolate butter mixture and 1 1/3 cup of pecans. Pour into prepared tart shell.

Arrange pecans in a design. Bake in preheated hot oven for 5 minutes. Lower oven temperature to 350 degrees. Bake for 35 minutes or until filling is completely cool.