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1/3 c. butter 2/3 c. sugar 1/3 c. cocoa 3 eggs 1 c. light corn syrup 1/4 tsp. salt 1 c. chopped pecans 1 (9-inch) unbaked pie crust Heat oven to 375 degrees. In medium saucepan over low heat, melt butter. Add sugar and cocoa; stir until well blended. Remove from heat; cool. In medium bowl, beat eggs slightly. Stir in corn syrup and salt. Add cocoa mixture; blend well. Stir in chopped pecans. Pour into unbaked crust. Bake 45 to 50 minutes, or until set. Cool completely. Cover and let stand about 8 hours before serving. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |