Here's the recipe for the first-place pie in this year's Bluffton's Relay for Life pie baking contest held in mid-June.

Marj Rettig’s Chocolate Pecan Pie

1 unbaked 9-inch deep-dish pie pastry
1 ½ cups chopped pecans
1 cup (6 oz.) semisweet chocolate morsels
1 cup dark corn syrup
½ cup granulated sugar
½ cup firmly packed brown sugar
¼ cup water
4 large eggs
¼ cup butter, melted
2 teaspoons cornmeal
2 teaspoons vanilla extract
½ teaspoon table salt

Preheat the oven to 325 degrees.  Place pastry into a 9-inch deep-dish pie plate, folding edges under, and crimp.

Sprinkle the pecans and chocolate morsels evenly onto the bottom of the piecrust and set aside.

Combine the corn syrup, both sugars and water in a large saucepan and bring to a boil over medium heat.  Cook, stirring constantly for 3 minutes.  Remove from heat.

Whisk together the remaining ingredients, then whisk about one-fourth of the hot mixture into the egg mixture.  Whisk the egg mixture into the remaining hot mixture, blending well. 

Pour into prepared pie crust.

Bake at 325 degrees for 55 minutes or until set.  Cool on a wire rack.