Combine eggs, corn syrup, sugar, butter and vanilla in medium bowl with a whisk. Stir in pecans. Sprinkle chocolate chunks over bottom of crust. Pour pecan mixture into pie shell.
Bake for 50 to 55 minutes or until knife inserted 2 inches from center comes out with little bits of filling attached. (If crust is browning too quickly, cover with foil. Cool on wire rack for 2 hours; refrigerate until serving time.
This is also very good if served warm with vanilla ice cream!