1 cup mini semi-sweet chocolate chips, divided

1 (9-inch) baked pastry shell

1 envelope unflavored gelatine

1/4 cup cold water

1/4 cup sugar

1/4 cup butter or margarine

1-1/2 cups whipping or heavy cream

2/3 cup dark corn syrup

1 teaspoon vanilla extract

 

Sprinkle pecans and 1/2 cup chocolate in bottom of pastry shell; set aside.

 

In medium saucepan, sprinkle gelatine over water; let stand 1 minute.  Stir over low heat until gelatine is completely dissolved, about 3 minutes.  Add remaining 1/2 cup chocolate, sugar, butter, cream, corn syrup, and vanilla.  With wire whisk, stir over low heat until mixture is smooth.  Pour into prepared crust; chill until firm, about 4 hours.

 

Makes about 10 servings.