CHOCOLATE CHIP PECAN PIE

1/2 cup semi-sweet chocolate chips
1 unbaked 8-inch pie shell
2 eggs, large
3/4 cup dark corn syrup
1/2 cup sugar
1/4 cup butter or regular margarine
1/4 teaspoon salt
3/4 cup 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.   6 servings