1 8-inch pie shell; unbaked
½ cup semi-sweet chocolate chips
2 large eggs
¾ cups dark corn syrup
½ cup granulated sugar
¼ cup unsalted butter or regular margarine
¼ teaspoon sea salt
¾ cups Pecan Valley Pecan Halves
1. Preheat oven to 375ºF.
2. Melt the butter or regular margarine and set aside.
3. Sprinkle the chocolate chips over the bottom of an 8-inch unbaked pie shell. Freeze at least 1 hour.
4. In a large mixing bowl 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.
5. Bake in a preheated oven for 50 minutes or until the custard is set. Cool on a wire rack.