1 1/2 cups pecans (6 oz), coarsely chopped 6 ounces semisweet chocolate chips (1 cup) 1 8-inch pastry shell, partially baked 1/2 cup light corn syrup 1/2 cup sugar 2 extra-large eggs 1/4 cup butter (1/2 stick), melted and cooled unsweetened whipped cream (optional)

Preheat oven to 375F.

Sprinkle pecans and chocolate chips evenly into pie shell. Blend corn syrup, sugar and eggs in medium bowl. Mix in melted butter. Pour mixture slowly and evenly into pie shell.

Bake until firm, about 1 hour. Serve slightly warm or at room temperature.

Garnish with unsweetened whipped cream, if desired.