1 (9") unbaked pie shell
1 1/4 c. light corn syrup
1/2 c. sugar
4 oz. semi-sweet or sweet baking chocolate
1/2 c. evaporated milk
1/2 tsp. salt
3 eggs, slightly beaten
1 c. pecan halves

Crimp edge of pie crust so it stands high and will hold entire amount of filling. In saucepan, combine corn syrup, sugar, chocolate, evaporated milk and salt. Stir constantly over low heat until chocolate melts. Very gradually stir mixture into beaten eggs then stir in pecans. Pour into unbaked pie shell. Bake 50 to 60 minutes at 350 degrees or until fairly firm. Center will be soft but will become firmer when pie cools.