Ingredients:
1/2 c semi-sweet chocolate chips
1 unbaked 8-inch pie shell
2 eggs — lg
3/4 c dark corn syrup
1/2 c sugar
1/4 c butter or regular margarine
1/4 t salt
3/4 c pecan halves

Directions:
1. Melt the butter or regular margarine and set aside. Sprinkle the chocolate chips over the bottom of an 8-inch unbaked pie shell.
2. 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.
3. Stir in the pecans and pour over the chocolate chips in the pie shell.
4.Bake in a 375 degree oven for 50 minutes or until the custard is set. Cool on a wire rack.