Preheat oven to 350?.
Stir chocolate and butter over low heat until melted. Cool slightly.
Whisk brown sugar, eggs and salt to blend. Whisk in corn syrup and coco mixture. Sprinkle pecans over unbaked pie crust. Pour filling over pecans. Bake until crust is golden and filling is puffed, about 55 min. Check w/knife.
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|Serving Size: 1 Serving (137g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 346 (57%)|
|Amt Per Serving||% DV|
|Total Fat 38.4g||51 %|
|Saturated Fat 9.8g||49 %|
|Monounsaturated Fat 17.7g|
|Polyunsanturated Fat 8.8g|
|Cholesterol 77.4mg||24 %|
|Sodium 271.2mg||9 %|
|Potassium 223.7mg||6 %|
|Total Carbohydrate 64.2g||19 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 59.8g|
|Protein 7.4g||11 %|
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Calories per serving: 608
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