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Dark
Chocolate Pecan Pie
| 1 piecrust
1½ c coarsely, chopped pecans ½ cup butter, or margarine 1 c light corn syrup 1 c sugar ½ c Dutch process cocoa 4 large eggs, lightly beaten 1 t vanilla extract Fit piecrust into a 9 inch pie plate; fold edges under, and crimp. Spread chopped pecans evenly on bottom of pastry shell. Combine butter and next 3 ingredients in
a heavy saucepan; cook over low heat, stirring constantly, until sugar
dissolves. Remove from heat, and cool 5 minutes. Stir in eggs and vanilla
until blended. Pour into pastry shell. Bake at 325° F. for 1 hour and
10 minutes or until set.
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