Heat oven to 375 (F)
2/3 cup sugar
1/3 cup butter, melted
1 cup light corn syrup
2 tablespoons brandy
1/2 teaspoon salt
1 cup pecan halves or broken pieces
1 cup semi-sweet chocolate chips
- In large bowl, beat sugar, butter, corn syrup, brandy, 1/2 teaspoon salt and the eggs with mixer. Stir in pecans and chocolate chips. Pour into pastry-lined pie plate. Cover edge with 2- to 3-inch strip of foil to prevent excess browning; remove foil during last 15 minutes of baking.
- Bake pie 40 to 50 minutes or until set. Cool 30 minutes. Refrigerate about 2 hours until chilled.