Fudge Pecan Pie

Pastry for single-crust 9-inch pie
6 ounces semisweet chocolate chips
1/4 cup butter or margarine
1/2 cup granulated sugar
2 tablespoons cornstarch
2 beaten eggs
1 teaspoon vanilla extract
1 can sweetened condensed milk
1 (5 ounce) can evaporated milk
1 cup pecan halves

Prepare and roll out pastry. Line a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Flute edge high. Line pastry with a double thickness of aluminum foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce the oven temperature to 350 degrees F.

Meanwhile, combine chocolate chips and margarine in a medium-size heavy saucepan. Cook and stir over very low heat until chocolate melts; set aside.

Combine sugar and cornstarch in a large mixing bowl. Add eggs and vanilla extract, mixing well. Stir in sweetened condensed milk and evaporated milk. Gradually stir in melted chocolate. Pour into pre-baked pie shell. Sprinkle pecans on top. Cover edge of pie with foil.

Bake at 350 degrees F for 45 minutes. Cool completely on a wire rack. Cover and chill at least 4 hours before serving.

Makes 10 to 12 servings.