4 ounces semisweet chocolate
1 cup chocolate chips
2 tablespoons margarine, melted
1/2 cup sugar
1 cup corn syrup (light or dark)
2 cups pecan pieces or 1 1/4 cups pecan halves
1 unbaked 9-inch pie shell, homemade or frozen
Preheat oven to 325 degrees.
In a double boiler melt chocolate and margarine. Let cool slightly. Beat eggs lightly in medium bowl. Add sugar, corn syrup & chocolate mixture; stir until well blended. Mix in pecans.
Set pie shell on heavy-duty baking sheet pan and pour in filling. Bake 50 to 55 minutes, until knife inserted midway between center and rim comes out clean. I usually turn the oven off at the 35 minute mark and leave the pie in the oven for the remaining time.
Cool pie to room temperature before cutting.