Ingredients
- 3 eggs (lightly beaten)
- 1 1/2 pecan (halves)
- 1 pie crust unbaked
- 700 gr semisweet chocolate
- 325 gr corn syrup (light)
- 100 gr sugar
- 55 gr butter
- 4 gr vanilla extract
- 1 gr salt
Place pecan halves in unbaked pastry shell; set aside. Combine semisweet choc. and butter in a med. saucepan; cook over low heat until choc. and butter melt, stirring until mixture is smooth. Remove from heat.Add corn syrup, sugar, vanilla, salt, and beaten eggs to choc. mixture, mixing well. Pour mixture over pecans in pastry shell. Bake at 180ºC or 1 hour or until knife inserted 3 cm from edge comes out clean.Serve pie warm, or let cool
