1 (9-inch) unbaked pastry shell
1/3 c. butter
1/3 c. cocoa
2/3 c. sugar
1/4 tsp. salt
3 eggs, slightly beaten
3/4 c. light corn syrup
1 c. chopped pecans
1 c. pecan halves

Heat oven to 375 degrees. In medium saucepan over low heat, melt butter; add cocoa and stir until mixture is smooth.

Remove from heat; cool slightly. Stir in sugar, salt, eggs, and corn syrup; blend thoroughly. Stir in chopped nuts.

Pour into unbaked pastry shell. Place pecan halves over top in circle fashion. Bake 40 minutes; cool. Cover; let stand about 8 hours before serving.

Garnish with whipped topping if desired. Cut into small slices; very rich.