1 9-inch unbaked pie crust shell
3/4 cup light corn syrup
1/2 cup sugar
3 tbsp butter, melted
1 tsp vanilla extract
3 large eggs
1 cup semisweet chocolate chips
1 cup cashew halves
10 whole cashews
Whipped cream for topping
Preheat oven to 325 degrees.
In a large mixing bowl, combine the syrup, sugar, butter, vanilla, and eggs; beat with wire whisk until mixture is well blended.
Reserve 2 tablespoons of the chocolate chips for topping later. Stir in the remaining chocolate chips and the cashew halves; spread evenly into the pie shell.
Bake pie at 325 degrees for 45 to 55 minutes or until a deep golden brown and filling is set. Cover crust after 15 to 20 minutes of baking to keep from burning.
Let set for about 2-3 hours or until completely cooled.
Line a cookie sheet or large plate with waxed paper.
Place the reserved chocolate chips into a microwave-safe bowl and microwave on high 45 to 60 seconds or until they can be stirred smooth. Dip each of the 10 whole cashews halfway into the melted chocolate then place on the waxed paper lined surface. Refrigerate 15 to 20 minutes for chocolate to set.
Right before serving the pie, garnish with the whipped cream and chocolate-dipped cashews.
Store leftover in the refrigerator.