1/4 c. semi-sweet chocolate chips
1 unbaked 9 inch pie shell
3 eggs
1/4 c. dark corn syrup
1/2 c. sugar
1/4 tsp. salt
1/4 c. butter (1/2 stick), melted
2 tbsp. vanilla extract
1 c. pecan halves
Whipped cream
Chocolate sprinkles

Sprinkle chocolate chips on bottom of pie shell. Place in the freezer for 10 minutes. To prepare pie filling whisk eggs, corn syrup, sugar and salt until blended. Beat in butter and vanilla. Pour filling over chocolate chips. Arrange pecan halves in consecutive circles over filling. Bake in 375 degree oven for 40 to 50 minutes, until set. Cool, then top with whipped cream and chocolate sprinkles. Serves 6.