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