1/2 c. butter
1 tsp. vanilla extract
1 c. sugar
3 eggs
1/4 c. flour
1/3 c. cocoa
1/2 tsp. salt
3/4 c. dark corn syrup
3/4 c. milk
3/4 c. pecan halves
1 unbaked 9 inch pie shell

1. Cream the butter with the extract. Gradually add the sugar, creaming well after each addition. Add the eggs, one at a time, beating until fluffy after each addition.

2. Combine the flour, cocoa, and salt. Add to the creamed mixture, mixing well. Beat in the corn syrup and milk until thoroughly blended. Stir in the pecans. Pour the filling into unbaked pie shell.

3. Bake at 450 degrees for 10 minutes; reduce oven temperature to 325 degrees and bake 40 to 45 minutes, or until the filling is set.