Black Bottom Pecan Pie

3 eggs
1-cup dark corn syrup
½ cup dark brown sugar
4 tablespoons butter, melted
1-teaspoon vanilla extract
1 ¼ cups pecan halves
½ cup semisweet chocolate chips
1 9-inch unbaked pie shell
1 cup heavy cream, chilled


Preheat oven to 425 degrees. Beat the eggs with a fork or wire whisk until the yolks and whites are blended. Add the corn syrup, brown sugar, butter and vanilla. Blend well. Stir in the pecans. Sprinkle chips evenly in bottom of pie shell. Pour filling into shell. Bake 15 minutes. Reduce heat to 350 degrees and continue baking for 15 to 20 minutes or until edges are set and the center quivers slightly. Don't over bake. Let pie cool. Just before serving whip the cream and top pie.