Chocolate, pecans, cherries AND gluten-free!
Preheat oven to 350°F.
Combine corn syrup, sugar and salt in a small saucepan. Bring mixture to a boil over medium heat, stirring until sugar is dissolved. Boil for 2 minutes. Remove from heat.
Add chocolate and butter to syrup mixture, stirring until chocolate is melted and mixture is smooth. Let cool for 5 minutes.
Slowly pour chocolate mixture over eggs, stirring constantly. Add vanilla and pecans; mix well. Pour mixture into pie crust.
Bake for about 50 minutes, until center of pie is slightly puffed; cool at least 1 hour. To serve, top each slice of pie with 1/4 cup cherry pie filling and a dollop of whipped topping.
NOTE: make your own gluten-free graham cracker crust by crushing enough gluten-free graham crackers (found in large grocery stores or in specialty shops) to 1-1/2 cups of crumbs. Add in 2 tablespoons sugar and 1/4 cup melted butter. Gently press into the bottom and sides of a 9-inch pie pan.