4 eggs – beaten
½ cup melted unsalted butter
1 cup light corn syrup
½ cup sugar
1 teaspoon vanilla extract
1 cup pecans – chopped
½ cup semi-sweet chocolate chips
1 – 9” unbaked pie shell

Whipped cream for topping

Preheat oven to 350 degrees



Mix eggs, butter and corn syrup in a bowl. Add the sugar and blend well. Stir in the vanilla, pecans and chocolate chips. Pour into the pie shell.



Bake for 45 – 55 minutes or until softly set in the middle. Cool and place pie in the refrigerator to set completely – preferably overnight.



Serve with whipped cream.



Recipe courtesy from the Three Rivers Renaissance Cookbook and favorite of Kristine Sorensen – host of Pittsburgh Today Live