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.