1 1/4 cups all-purpose flour
     1/2 teaspoon salt
     2 tablespoons shortening
     8 tablespoons margarine or butter(1
     stick)
     2 squares (1 ounce each) unsweetened chocolate
     1 3/4 cups pecan halves
     3/4 cup packed dark brown sugar
     3/4 cup dark corn syrup
     1 teaspoon vanilla extract
     3 large eggs

1. In medium bowl, mix flour and salt. With pastry blender or two knives used
scissor-fashion, cut in shortening and 4 tablespoons margarine or butter (1/2
stick) until mixture resembles coarse crumbs. Sprinkle 3 to 4 tablespoons cold
water, 1 tablespoon at a time, into flour mixture, mixing lightly with fork after each
addition until dough is just moist enough to hold together. Shape dough into a
disk.

2. On lightly floured surface, with floured rolling pin, roll dough into a round 1 1/2
inches larger all around than inverted 9-inch pie plate. Gently ease dough into pie
plate; trim edge, leaving 1-inch overhang. Fold overhang under; pinch to form
decorative edge. With fork, prick bottom and side of piecrust in many places to
prevent puffing during baking. Cover and refrigerate piecrust at least 30 minutes.

3. Meanwhile, preheat oven to 425 degrees F. In heavy 1-quart saucepan, melt
unsweetened chocolate with remaining 4 tablespoons margarine or butter over
low heat, stirring frequently. Set aside to cool slightly.

4. Line pie shell with foil and fill with pie weights, dry beans, or uncooked rice.
Bake piecrust 10 minutes; remove foil with weights and bake 10 minutes longer
or until lightly browned. If pastry puffs up during baking, gently press it to pie plate
with back of spoon. Cool piecrust on wire rack at least 10 minutes. Turn oven
control to 350 degrees F.

5. Coarsely chop 1 cup pecans; reserve remaining pecan halves.

6. In large bowl, with wire whisk, mix cooled chocolate mixture, brown sugar, corn
syrup, vanilla, and eggs until blended. Stir in chopped pecans and pecan halves.

7. Pour pecan mixture into cooled crust. Bake pie 45 to 50 minutes until edges of
filling are set (center will jiggle slightly). Cool pie on wire rack.

Each serving: About 395 calories, 5 g protein, 43 g carbohydrate, 24 g total fat (4 g
saturated), 53 mg cholesterol, 225 mg sodium.

BUSY COOK'S TIP: Prepare crust through step 2 up to a day in advance -- be sure
to wrap well with plastic wrap or place pastry-lined pie plate in securely closed
plastic bag.