Chocolate Pecan Pie 1

1 Pastry for one-crust pie -- unbaked

Filling: 1 cup light corn syrup

1/2 cup sugar

1/4 cup butter or margarine -- melted

1 teaspoon vanilla

3 eggs

6 ounces semi-sweet chocolate chips -- (1 cup)

reserve 2 T. 1 1/2 cups pecan halves

Topping: 2 tablespoons reserved semi-sweet chocolate chips

10 pecan halves

Whipped cream

Prepare pastry for unbaked one-crust pie. Heat oven to 325 degrees. In large bowl, combine corn syrup, sugar, margarine, vanilla and eggs; beat well. Reserve 2 tablespoons chocolate chips for topping. Stir in remaining chocolate chips and 1-1/2 cups pecans. Spread evenly in pastry-lined pan. Bake at 325 degrees for 55 to 65 minutes or until deep golden brown and filling is set. Cool completely. Line cookie sheet with waxed paper. Melt 2 tablespoons reserved chocolate chips in small saucepan over low heat. Dip each of 10 pecan halves into chocolate. Place on paper-lined cookie sheet. Refrigerate 15 to 20 minutes or until chocolate is set. Garnish pie with whipped cream and chocolate-dipped nuts. Store in refrigerator.