Chocolate Pecan Pie

2 C. (about 8 oz.) pecan halves
3 eggs
3/4 C. light corn syrup
1/2 C. packed brown sugar
2 T. butter, melted
2 t. vanilla
1/2 t. salt

Pastry for a 1-crust pie, home-made or refrigerated ready-to-use
1 1/3 C. (8 oz.) semisweet chocolate chips, divided
1 T. vegetable shortening
1 C. heavy cream, whipped, if desired

Preheat oven to 375�F.

In a frying pan over low-medium heat, toast the pecan halves, stirring frequently, until they begin to color and become fragrant, about 7 minutes. Pour into a dish and set aside.

Put the eggs in the small bowl of an electric mixer and beat them lightly. Add the syrup, brown sugar, melted butter, vanilla and salt, and beat until well-combined.

Fit the pastry into a 9-inch pie dish and flute the edges. Scatter 1 cup of the chips across the bottom. Cover evenly with the toasted pecans, and gently pour the egg mixture over all.

Bake until the center is browned and puffed, and a knife inserted halfway between the edge and the center comes out clean, about 45 minutes. Cool on a rack.

Meanwhile, melt the remaining 1/3 cup chips with the shortening in a small saucepan over very low heat or in the microwave oven. Stir to make a uniform mixture, then drizzle back and forth over the baked pie from the tines of a fork. When the pie is fully cool, decorate with whipped cream if desired.

Serves 8.