chocolate pecan pie

Aunt Mary Barham and Athy Watson used to make this for Kobe International Baptist Church's annual Thanksgiving potluck (what would Thanksgiving be without onigiri and chocolate pecan pie?!)  I felt honored to get the recipe!  Each year I made this for Dad and Jeremy upon request.  When David and I were engaged, he came to  our house for Christmastime, and I made this pie.  When I cut into it, I was disappointed that the filling ran a bit.  David, trying to cheer me up, said the wrong thing.  "It looks like it has a runny nose."  Jeremy said "Ohh... VOSS!" and my parents rubbed it in. I was so crushed I couldn't say anything.  Of course, David got teased about this, and the story was told at our rehearsal dinner for our wedding.  Years later, Aaron, who was 5 years old at our wedding but remembered the story, when I brought over cinnamon rolls to the Voss house, asked me if they had a cold.  Unbelievable!  Consulting Paula Dean's recipe fixed the too-gooey problem, and my pies never have that "runny nose." Ha!

1 9 inch pie crust
2 c. pecan halves
3 large eggs
3 T. melted butter
1/2 c. dark corn syrup
1 c. sugar
1 t. vanilla extract
3 oz semisweet chocolate chips

Preheat oven to 375
Cover bottom of pie crust with pecans and chocolate chips.
Tip: spray cup measure with non-stick spray before measuring out corn syrup
Whisk eggs, butter, corn syrup, sugar and vanilla.
Pour mixture into pie crust over pecans and chocolate.
Bake at 375 for 10 minutes then lower temperature to 350 and bake for 40 more minutes.
Pie is done when it doesn't "jiggle" and is set.