2 squares unsweetened chocolate
1/2 stick butter
4 eggs
1 c. sugar
1 1/4 c. dark Karo syrup
1 tsp. vanilla
1 c. pecans

Melt the chocolate and butter in the top of a double boiler over medium heat. Cool slightly.

In a large bowl beat the eggs lightly, just to mix. Then beat in sugar and syrup just to mix. Add the vanilla, melted chocolate/butter and mix. Stir in pecans. Pour into 10" pie shell.

Bake in a preheated 350 degree oven for 40 to 50 minutes. Do not overbake; the center should wiggle and shake if you move the pan slightly and the top still be soft. The filling will set and firm as it cools. During the baking the top will rise and crack and settle as it cools.