Beat eggs slightly in a medium bowl; blend in syrup, sugar, margarine, vanilla and salt. Stir in pecans and chocolate chips. Pour into pie crust. Bake at 400 degrees for 15 minutes; reduce oven to 350 degrees. Bake for an additional 25 to 30 minutes, until golden and puffed on top. Cool before serving.
When I read Pat Turnbull review I added a teaspoon of cornstarch to help firm it up. Seemed to have worked. I did a few other changes. I added 1/2 cup more of pecans. I did 1/2 white sugar and 1/2 cup dark brown sugar. I did a mixture of semi sweet and 60% cocoa and a dash of cinnamon. I guess a whole new pie!
It was good, but I think I like pecan pie without chocolate better.
This looked so good on the website I decided to try it, but the filling proved to be quite runny. It tastes fine, but just doesn't measure up to the recipe I usually use for pecan pie. That one came from my Aunt Evelyn, and she always used to bring it to Thanksgiving dinners when I was growing up.