3 eggs, slightly beaten
1 cup KARO Light or Dark Corn Syrup
1 pkg.. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
or 4 squares (4 oz.) BAKER'S Semi-Sweet Choc-
olate, melted and cooled
1/3 cup sugar
2 TB. butter or margarine, melted
1 teaspoon vanilla extract
1½ cups pecan halves
1 unbaked 9" pastry shell
In large bowl, stir eggs, corn syrup, chocolate
sugar, butter, and vanilla until well blended.
Stir in pecans. Pour into pastry shell. Bake
Card 1 Back:
in 350 degree oven for 50-60 minutes or until
knife inserted halfway between center and
edge comes out clean. Cool on wire rack.
Makes 8 servings.
---
# Chocolate Pecan Pie
*Recipe by Baker's Chocolate & Karo Syrup*
*Makes 8 servings*
## Ingredients
- 3 eggs, slightly beaten
- 1 cup Karo Light or Dark Corn Syrup
- 1 pkg. (4 oz.) Baker's German's Sweet Chocolate, or 4 squares (4 oz.) Baker's Semi-Sweet Chocolate, melted and cooled
- 1/3 cup sugar
- 2 Tbsp butter or margarine, melted
- 1 tsp vanilla extract
- 1 1/2 cups pecan halves
- 1 unbaked 9" pastry shell
## Instructions
1. In a large bowl, stir eggs, corn syrup, chocolate, sugar, butter, and vanilla until well blended.
2. Stir in pecans.
3. Pour into pastry shell.
4. Bake in a 350°F oven for 50–60 minutes, or until a knife inserted halfway between the center and edge comes out clean.
5. Cool on a wire rack.
