4 eggs
1/2 c. sugar
1/3 c. cocoa
1/3 c. unsifted flour
1/4 tsp. salt
1 1/2 c. dark corn syrup
2 tbsp. butter, melted
1 tsp. vanilla extract
1 1/2 c. pecan halves
1 unbaked 9-inch pastry shell

In bowl, beat eggs slightly. Blend in sugar, cocoa, flour and salt. Stir in corn syrup, butter, and vanilla. Pour in prepared pastry shell. Sprinkle pecans over surface of pie. Bake at 375 degrees for 45 minutes or until center is almost set but still soft. Filling will set as it cools. Cool on wire rack.