1/2 c Semi-Sweet Chocolate Chips 1/2 c Sugar
1 ea Unbaked 8-inch Pie Shell 1/4 c Butter Or Regular Margarine
2 ea Eggs; Lg 1/4 ts Salt
3/4 c Dark Corn Syrup 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.
Yields
6 servings