1/3 c. butter
2/3 c. sugar
1/3 c. cocoa
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.
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