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 ts 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.
Yields
6 Servings