1 (9-inch) unbaked pie crust
1 cup light corn syrup
2/3 cup sugar
1/2 teaspoon salt
1 cup pecan halves
1/2 cup real semi-sweet chocolate chips
Pecan halves, if desired
Real semi-sweet chocolate chips, melted, if desired
Heat oven to 375°F. Place crust into 9-inch pie pan. Crimp or flute crust; set aside.
Combine corn syrup, sugar, butter, eggs and salt in bowl. Beat at medium speed, scraping bowl often, until well mixed. Stir in 1 cup pecans and 1/2 cup chocolate chips.
Pour mixture into prepared pie crust. Cover pie loosely with aluminum foil. Bake 30 minutes. Remove aluminum foil; continue baking 10-15 minutes or until filling is set. (If browning too quickly, recover with aluminum foil.) Cool; refrigerate at least 4 hours or until serving time.
Dip additional pecan halves halfway in melted chocolate chips; if desired. Cover; refrigerate until set. Garnish pie with whipped cream and dipped pecan halves, if desired.
For a traditional pecan pie, omit 1/2 cup real semi-sweet chocolate chips in filling.