Solid Gold Chocolate Pecan Pie

This pie is so delicious and easy to make that you'll never make chocolate cream pie from Jello pudding ever again. If you're really inspired you can make your own pie crust. I don't.

1 9-inch pie crust
1 cup milk chocolate chips
2/3 cup corn syrup
1/3 cup sugar
3 large eggs, beaten
1 teaspoon vanilla extract
1 cup coarsely chopped pecan pieces
1/2 cup chopped bittersweet chocolate
2 tablespoons vegetable oil
Slightly sweetened whipped cream

Preheat oven to 400 degrees.

Weight pie crust with beans or pie weights and bake 12-15 minutes. Remove from the oven and cool.

In the top of a double boiler, gently melt the chocolate chips over almost simmering water. Remove from heat. In a large bowl, combine the melted chocolate with corn syrup, sugar, eggs, vanilla, and pecans. Pour into the cooled pie crust and bake for 10 minutes. Reduce the oven temperature to 350 degrees and bake for an additional 25 minutes. Remove from the oven and cool on a rack.

Place half of the chopped bittersweet chocolate in a small bowl. Place the remaining bittersweet chocolate and the oil in the top of a double boiler. Heat the chocolate, whisking, until melted. Pour the melted chocolate over the chocolate in the bowl, whising to melt. Pour over the warm pie, spreading to the edges to coat the top. Refrigerate until well chilled, at least 2 hours.

When serving, garnish each slice with a dollop of whipped cream.