2/3 c. sugar
1/3 c. butter, melted
1 c. light corn syrup
3 eggs
1/2 tsp. salt
1 c. pecan halves
1/2 c. semi-sweet chocolate chips
pecan halves
semi-sweet chocolate chips, melted
whipped cream

Heat oven to 375°F. Line 9-inch pie pan with pastry; crimp or flute crust. Set aside.

In small mixer bowl, combine sugar, butter, corn syrup, eggs and salt. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes).

By hand, stir in 1 cup pecans and 1/2 cup chocolate chips. Pour into prepared pie shell; if desired, turn pecan halves right side up. Cover pie loosely with foil.

Bake for 30 minutes. Remove foil. Continue baking 10 to 15 minutes or until filling is set. If browning too quickly, recover with foil. Cool. Refrigerate at least 4 hours or until ready to serve. If desired, dip additional pecan halves halfway in melted chocolate chips; refrigerate until set. Serve pie with whipped cream; garnish with dipped pecan halves.