For pecan pie lovers, this is a new twist on an old favorite!
1/2 cup margarine, melted
1 cup light corn syrup
1 cup sugar
1/4 cup unsweetened cocoa powder
1 t vanilla
1/4 t salt
4 eggs
1 cup pecans
1 unbaked 9 inch pie shell
Preheat oven to 325 degrees. In a heavy saucepan combine melted margarine, corn syrup, white sugar, and cocoa. Cook over low heat, stirring constantly, until sugar dissolves. Add vanilla, salt, and eggs, stirring well. Stir in 1/2 cup pecans. Mix well. Pour filling into unbaked pie shell and top with remaining 1/2 cup pecans. Bake for 55 minutes. Cool before serving.
TIP OF THE DAY: In order to keep your eggs from cooking when added to the chocolate mixture, put a bit of the hot chocolate mixture in a separate bowl and whisk the eggs into the bowl of chocolate to prevent the eggs from cooking, pour the remaining hot chocolate mixture into the bowl of chocolate/egg mixture, whisking constantly, until thoroughly mixed. Then add the vanilla and salt and pecans.
Tomorrow's Daily Special :Pumpkin Fluff
