2 oz. unsweetened chocolate
1/3 c. butter
3 eggs
1/3 c. sugar
1/4 tsp. salt
3/4 c. dark corn syrup
1/4 c. rum
1 c. pecan halves
1 unbaked 9" pastry shell
Whipped cream, to garnish

Melt the chocolate with butter in the top of a double boiler over moderate heat. Remove from water and cool slightly. Combine the eggs, sugar, salt, corn syrup and rum in mixing bowl and beat to blend. Beat in the cooled chocolate and butter. Put pecans in the bottom of pie shell and add egg mixture. Bake in preheated 350 degree oven 40 to 50 minutes. The top should still be soft and the center not quite set when the pie is shaken. Serve with whipped cream that barely holds soft peak. Serves 6 to 8.