Servings: 1 to 9" pie

6 eggs 6 eggs
1 cup Sugar 1 cup Sugar
Pinch of salt Pinch of salt
1⅓ Tbsp vanilla 1⅓ Tbsp vanilla
2 cups light Karo syrup 2 cups light Karo syrup
1 teaspoon butter, melted 1 teaspoon butter, melted
3 ounces Bakers unsweetened chocolate chips 3 ounces Bakers unsweetened chocolate chips
1⅓ cups heavy cream, whipped (for topping) 1⅓ cups heavy cream, whipped (for topping)
1 - 9" pie shell, uncooked 1 to 9" pie shell, uncooked

In a large mixing bowl, beat eggs, sugar, salt and vanilla until firm.
Add Karo syrup and mix well.
Melt butter and chocolate chips over a double boiler. Add to the first mixture, mixing well until firm.
Pour into 1 to 9" uncooked pie shell. Bake at 400 degrees for 45 minutes. Cool in the refrigerator for 24 hours. Serve with whipped cream.

Recipe ingredients scaled for 1 pie instead of 3.  Recipe ingredients scaled for 1 pie instead of 3.