1/2 c Semi-Sweet Chocolate Chips
2 Eggs; Lg
1/2 c Sugar
1/4 ts 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.