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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.