FILLING:

1 c. dark corn syrup
3 eggs
2/3 c. sugar
1/3 c. butter, melted
1 c. pecan halves
3/4 c. semi-sweet chocolate pieces

CRUST:

1 c. flour
1/4 c. unsweetened cocoa powder
Pinch of salt
1/3 c. shortening
4 tbsp. cold water

CRUST: Mix flour, cocoa, salt and shortening until crumbly. Add cold water mixing well between each tablespoon. Should form ball, moist not sticky.

FILLING: Melt chocolate and shortening. Beat eggs slightly. Add sugar and salt and stir until dissolved. Stir in corn syrup and chocolate mixture. Mix well. Roll out dough and line 9 inch pie pan. Trim and crimp edges. Pour in filling. Lay pecan halves in a single layer on top.

Bake at 350 degrees for 50 minutes or until knife comes out clean when inserted off center. Cover edges of crust with foil for first 25 minutes of baking.