• Pre-heat oven to 325 degrees. If using a stand mixer, fit with paddle attachment.
• Beat together the corn syrup, sugar, butter, vanilla, and eggs until light and fluffy
• Using a rubber spatula, fold in chocolate chips and pecans.
• Pour into unbaked pie shell.
• Bake for an hour at 325 degrees or until the filling is set. You know the filling is set when you "wiggle" the pie and the whole thing moves together.
• Allow to cool because the combination of corn syrup and hot chocolate chips will burn your mouth like none other.

For the Topping:

• Melt 1/4 cup melting chocolate or chocolate chips in the microwave.
• Put melted chocolate in a piping bag (or Ziploc baggie). Snip the very tip off the bag and squirt zig zags across the cooled pie.
• Fit a large piping bag with a Wilton 4B or 1M tip. Fill bag with whipped cream and pipe swirls of whipped cream along the edge of the pie.
• Press a pecan half into the whipped cream swirl.
• Enjoy!