INGREDIENTS:
1/2 (15-ounce) package,
  refrigerated piecrusts
1-1/2 cups coarsely,
  chopped pecans
1 stick (1/2 cup) butter,
  or margarine
1 cup light corn syrup
1 cup sugar
1/2 cup Dutch process cocoa
4 large eggs, lightly beaten
1 teaspoon vanilla extract 

DIRECTIONS:
Fit piecrust into a 9-inch pieplate
according to package directions;
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 degrees for 1 hour and
10 minutes or until set.

Makes 1 (9-inch) pie.