Categories: Chocolate, Desserts, Pies 
      Yield: 6 servings 
  
    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.