1 (9") unbaked pastry shell
1/4 c. butter
1/2 c. Hershey's semi-sweet chocolate mini chips
1 c. light corn syrup
1/3 c. sugar
1 tsp. vanilla extract
3 eggs
1 1/2 c. pecan halves or broken pecans
Chocolate Whipped Cream or Mocha Whipped Cream

Prepare pastry shell; set aside. Melt butter in small saucepan; remove from heat and immediately add mini chips, stirring until melted and smooth. With fork, beat in corn syrup, sugar, vanilla, salt and eggs until well blended. Arrange pecans on bottom of pie crust; carefully pour chocolate mixture over them. Bake at 350 degrees for 50 to 55 minutes, or until knife inserted 1" from edge comes out clean; cool on rack. Wrap tightly and refrigerate or freeze. If desired, serve with Chocolate or Mocha Whipped Cream.