1 (15 oz.) refrigerated pie crust
1 cup light corn syrup
1/2 cup sugar
1/4 cup butter, melted
1 tsp. vanilla
3 eggs
6 oz. semi-sweet chocolate chips
1 1/2 Cups pecan halves raw

Heat oven to 325. Place pie crust in 9 inch pie pan. In a large bowl, combine corn syrup, sugar, butter, vanilla and eggs, beat well. Stir in chocolate chips and pecans. Spread evenly in crust lined pan.

Bake for 55 to 65 minutes or until deep golden brown and filling is set. Cool at least 1 hour.

Note: If edges of crust are browning too fast, cover with 1 inch strips of foil until last 10-15 minutes of baking.