1 (9-inch) piecrust, unbaked
½ cup (1 stick) butter, melted
¾ cup light corn syrup
¼ cup honey
1 teaspoon vanilla
¼ teaspoon salt
3 large eggs, beaten
¼ cup shaved semisweet chocolate
1 cup pecan halves
Preheat the oven to 425 degrees. Press the piecrust into a pie pan and set aside.
In a large bowl combine the butter, corn syrup, honey, vanilla, and salt. Mix well, and then add the eggs, one at a time, beating well after each addition. Stir some of the chocolate into the filling and sprinkle a small amount over the crust. Arrange most of the pecan halves on the crust and cover with the filling. Top the pie with the remaining chocolate and the remaining pecans. Bake 10 minutes and then reduce the oven temperature to 325 degrees. Bake 40 minutes, or until the mixture is firm in the center. Cool on a wire rack.
Makes 8 servings
Linda Valentino, Queen Elegant Lady
Elegant Ladies in Red Hats,
Seminole, Florida