Yield: 6 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Semi-Sweet Chocolate Chips |
| 1 each | Unbaked 8-inch Pie Shell |
| 2 eaches | Eggs; Lg |
| ¾ cup | Dark Corn Syrup |
| ½ cup | Sugar |
| ¼ cup | Butter Or Regular Margarine |
| ¼ teaspoon | Salt |
| ¾ cup | 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.