9 in. pie shell, baked and cooled
2 sq. (2 oz.) unsweet chocolate melted and cooled
1/2 c. butter, softened
2 c. pecan halves, coarsley broken
2 egg yolks
1 c. heavy cream, whipped
2 c. confectioner's sugar
1/4 tsp. salt
1/4 c. dark rum
1 tsp. lemon juice

Prepare crust. In large bowl of mixer combine butter, egg yolks, sugar, salt, rum, and lemon juice. Blend at low speed, then beat at high speed until smooth and fluffy. With rubber spatula stir chocolate into butter mixture until well blended. Fold in pecans, then the cream. Pile filling into pie shell and chill overnight. Remove from refrigerator for 1 hour before serving. Serves 12.