Cook Time: 45 minutes

Ingredients:

 2 squares (2 ounces) unsweetened chocolate, melted
 3 eggs
 1 cup light corn syrup
 1/8 teaspoon salt
 1 teaspoon vanilla extract
 1 cup light brown sugar, firmly packed
 2 tablespoons melted butter
 1 cup McClain’s fresh pecan halves
 pie shell, unbaked, 9-inch
 sweetened whipped cream or whipped topping

Preparation:

In a medium mixing bowl, whisk eggs to beat slightly. Stir in melted chocolate, corn syrup, salt, vanilla, brown sugar, and butter; stir to blend well. Stir in nuts and pour into unbaked pie shell.
Bake at 400° F. for 15 minutes; reduce heat to 350° and bake 30 to 35 minutes longer. Outer edge of filling should appear set. Let butterscotch pecan pie cool completely on a rack. If desired, decorate the edge with whipped topping, or serve chocolate pecan pie with whipped cream or whipped topping.