1 Pastry for one-crust pie — unbaked
Filling: 1 cup light corn syrup
1/2 cup sugar
1/4 cup butter or margarine — melted
1 teaspoon vanilla
3 eggs
6 ounces semi-sweet chocolate chips — (1 cup)
reserve 2 T. 1 1/2 cups pecan halves
Topping: 2 tablespoons reserved semi-sweet chocolate chips
10 pecan halves
Whipped cream
Prepare pastry for unbaked one-crust pie. Heat oven to 325 degrees. In large bowl, combine corn syrup, sugar, margarine, vanilla and eggs; beat well. Reserve 2 tablespoons chocolate chips for topping. Stir in remaining chocolate chips and 1-1/2 cups pecans. Spread evenly in pastry-lined pan. Bake at 325 degrees for 55 to 65 minutes or until deep golden brown and filling is set. Cool completely. Line cookie sheet with waxed paper. Melt 2 tablespoons reserved chocolate chips in small saucepan over low heat. Dip each of 10 pecan halves into chocolate. Place on paper-lined cookie sheet. Refrigerate 15 to 20 minutes or until chocolate is set. Garnish pie with whipped cream and chocolate-dipped nuts. Store in refrigerator.