Serve slightly warm or at room temperature with vanilla ice cream!
Preheat oven to 350°F.
Stir corn syrup and sugar in heavy medium saucepan over medium heat until sugar dissolves and mixture boils.
Remove from heat.
Add chocolate and butter and stir until melted and mixture is smooth.
Cool slightly.
Whisk in eggs, vanilla and salt.
Stir in pecans.
Pour filling into crust.
Bake until filling is set, about 40 minutes.
Serve warm or at room temperature.
