60% Cacao Bittersweet Chocolate Chip Pecan Pie

2 Great are the works of the LORD, studied by all who delight in them. 

3 Full of splendor and majesty is his work, and his righteousness endures forever.  - Psalm 111:2-3

2 regular pie crust, thaw and pierce bottom with fork

1 1/2 c rough chopped pecans

3 eggs, beaten

1 c sugar

1/4 c melted salted butter, cooled

1/2 c light Karo syrup

1 t cinnamon 

Bag of 60% Ghirardelli bittersweet chocolate cacao chips

Beat eggs with a fork and then beat in sugar with a fork.

Add cooled melted butter, Karo and cinnamon.

Last add pecans.

Drop chocolate chips on the crust.

Space chocolate chips not touching across the bottom of pie crust. 

Pour 1/2 of the pecan pie filling on top.

Bake 375 degrees, top rack, for 20 minutes. 

Bump down to 350 and bake 10-15 more minutes.

When ready, pie should be browned and firm when you shake the pan.

It can be a little wiggly right in the middle and it will set when it cools, around 10 minutes.