Combine sugar and cornstarch in a medium bowl. 
     Beat in eggs.  Mix in butter, vanilla, chocolate, and 
     pecans.  Pour into pastry-lined pan.

     Tear a strip of aluminum foil about 2" wide, and 
     carefully cover edge of pastry to prevent overb-
     rowning while pie bakes.

     Bake at 350* for 40 minutes, until puffy, firm, and
     lightly browned ... until knife inserted in center of
     pie comes out greasy but not sticky.

     Serve in small slices with whipped cream, vanilla ice
     cream, or plain.

     Makes 6-8 servings.

     Note:  This pie is very rich and indulgent, and 
     should only be eaten in small pieces...