1/2 (15-ounce) package refrigerated pie crusts (or homemade, if preferred)
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
Fit piecrust into a 9-inch pie plate 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*F (160*C) for 1 hour and 10 minutes or until set.
Makes 1 (9-inch) pie.