Chocolate, broken into pieces
2 tbsp. margarine or butter
1/3 cup sugar
1 cup Karo Light or Dark Corn Syrup
3 eggs, slightly beaten
1 tsp. vanilla
1-1/4 cups pecan halves
1 unbaked pastry shell (9-in.)
Cool Whip Whipped Topping, thawed
Microwave chocolate and margarine in microwavable bowl on High 1-2 minutes or until margrine is melted, stirring halfway through heating time. Stir until chocolate is completely melted.
Stir in sugar, corn syrup, eggs and vanilla until well blended. Stir in pecans. Pour into pastry shell.
Bake 50 minutes or until filling is firm 2 inches from edge. Cool on wire rack. Serve with whipped topping.