I love this twist on the classic pecan pie. It is becoming a family tradition for both Thanksgiving and Christmas. I totally cheat and use a deep dish frozen pie crust.

Ingredients:

4 ounces of semisweet chocolate (which is about 2/3 cup)
2 tablespoon margarine, melted
3 eggs
1/3 cup of sugar
1 cup of corn syrup (light or dark)
1 teaspoon of vanilla extract
1 1/4 cups pecan halves
1 unbaked 9-inch pie shell,
homemade or frozen

Process:
In a double boiler melt chocolate and margarine. Let cool. Beat eggs lightly and then add the sugar, corn syrup, chocolate mixture and vanilla. Stir until blended, I use a wire whisk to mix it thoroughly. Mix in pecans. Put the pie shell on a lined baking sheet. Then pour in the filling. The pecans make sink to the bottom, don’t worry it will all even out. Bake at 350 degrees for 50 to 55 minutes or until the knife inserted midway between the center and rim comes out clean. Cool to room temperature before serving.