Emeril's Chocolate Pecan Pie

1 9" baked pie crust
1 cup Milk Chocolate Chips
2/3 cup Corn Syrup
1/3 cup Sugar
3 large eggs, beaten
1 tsp. vanilla
1 cup chopped pecans
1/2 cup bittersweet Chocolate, Chopped
2 Tbsp vegetable oil

Preheat oven to 400 degrees
Melt chocolate chips. Remove from heat. In large bowl combine melted
chocolate with the corn syrup, sugar, eggs, vanilla, and pecans. Pour
into cooled pie crust, and bake 10 minutes. Reduce the oven temperature
to 350 degrees, and bake for an additional 25 minutes. Remove from
oven, and cool. Place 1/2 of the chopped chocolate in a small bowl.
Place the remaining chocolate and oil in double boiler (or small metal
bowl set over a pot of simmering water). Cook the chocolate, whisking
until melted. Pour over the chocolate in the small bowl, whisking to
melt. Pour over warm pie, spreading to the edges to coat the top.
Refrigerate at least 2 hours.



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