1/2 c Semi-Sweet Chocolate Chips
2 Eggs; Large
1/2 c Sugar
1/4 tsp. Salt
1 Unbaked 8-inch Pie Shell
3/4 c Dark Corn Syrup
1/4 c Butter Or Regular Margarine
3/4 c Pecan Halves
Melt the butter or regular margarine and set aside.
Sprinkle the chocolate chips over the bottom of an 8-inch unbaked pie shell. Freeze at least 1 hour.
Combine eggs, corn syrup, sugar, melted butter, and salt in a bowl. Beat until well blended, using an electric mixer set to medium speed.
Stir in the pecans and pour over the chocolate chips in the pie shell.
Bake in a 375 degree oven for 50 minutes or until the custard is set. Cool on a wire rack.