Chocolate Chess Pie

Preheat oven to 350 degrees.
Place Regular 9" pie shell on a cookie sheet, or pizza pan.
In small microwavable bowl melt chocolate chips, and margarine in microwave on low heat or manual defrost for 3mins or until melted. (Do not over heat or popping will occur).
Combine in med size bowl eggs, milk, vanilla, sugar, and flour then mix with electric mixer on low setting or fork until blended approximately 1 minute.
Stir melted chocolate chips, and margarine with a fork until blended then add to above items, and blend with electric mixer on low setting until combined.
Pour into Regular 9" Pie Shell and bake 30-45 mins until crust is a med golden brown.
(Do Not over cook crust as it will change the flavor.) My motto is if the crust is a med brown and the center of the pie has stopped shaking, it's time to stop this pie from baking. Pie will thicken some upon cooling.
Let Cool approximately 15 mins and cut into 8 slices before serving. Add whipped topping if desired.
NOTE: When I Make 2 pies I use 2 small bowls, and 2 med bowls then mix as directed above because it changes the flavor of these pies if you double the ingredients in the same bowls.
Variations: Plain Chess Pie Omit chocolate chips from recipe.
Peanut Butter Variation add 1/4th cup peanut butter, instead of chocolate chips
Chocolate/Peanut Butter Variation 1/8th cup peanut butter, and
1/8th cup semisweet chocolate chips.
Note: In The Variations with peanut butter, you do Not need to melt the peanut butter in the microwave.