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  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. 
 
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