Chocolate Pecan Pie

1 cup chopped pecans

1 cup mini semi-sweet choc. Chips

9 – inch baked pastry shell

1 envelope Knox gelatin

¼ cup cold water

¼ cup sugar

¼ cup butter or margarine

1-1/2 cups whipping or heavy cream

2/3 cup dark corn syrup

1 t. vanilla extract

Sprinkle pecans and ½ cup chocolate in bottom of pastry shell; set aside.

In med. saucepan, sprinkle Knox gelatine over water; let stand 1 minute.  Stir over low heat until gelatine is completely dissolved, about 3 minutes.  Add remaining ½ cup choc., sugar, butter, 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.