Chocolate Pecan Pie

• 1/3 lb. butter or margarine
• 6 oz. dry cocoa
• 1 cup sugar
• ¼ cup oil
• 1 1/3 cups white Karo syrup
• 5 eggs, lightly beaten
• 2 teaspoons vanilla
• 2 cups chopped pecans
• 1 (10 inch) pie shell

Preheat oven to 350 degrees F. In a saucepan melt butter. Add dry cocoa, sugar and oil. Stir until well blended. Add syrup, eggs, vanilla and pecans; mix well. Pour into pie shell and bake for 50 to 60 minutes. Cool pie. Refrigerate overnight.

Serve chilled or slightly warm topped with whipped cream or vanilla ice cream.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com