1 sheet of pastry from a pkg (15-oz) of all-ready pie crusts
Place pastry sheet in a 9-inch ceramic pie plate.
Preheat the oven to 325 degrees.
1 cup white corn syrup
1/2 cup sugar
1/4 cup butter, melted
1 tsp vanilla
1 cup semi-sweet chocolate chips
1 1/2 cups(+ 10) pecan halves
In a large bowl combine the corn syrup, sugar, butter, vanilla, and eggs; beat well. Reserve 2 tablespoons of the chocolate chips for garnish. Stir in the remaining chips and the pecan halves. Spread the mixture evenly into the pastry lined pie plate.
Bake at 325 degrees for 55 to 65 minutes or until a deep golden brown and the filling is set. After about 20 minutes into the baking time, cover the edge of the crust with foil strips to keep crust from over browning. Allow pie to cool completely.
Line a plate or baking sheet with waxed paper; set aside.
Melt the two tablespoons of reserved chocolate chips. When completely melted, dip the 10 pecan halves 1/2 to 3/4 way into the chocolate and place on the waxed paper. Refrigerate 15 to 20 minutes or until the chocolate is set and dry.
Before serving, garnish with whipped cream and the chocolate dipped pecan halves.