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.