Chocolate-Pecan Chess Pie

Prep / Total time : 2 hours        Serves 8

1/2          (14 ounces) package refrigerated  piecrusts
1/2          cup butter
2             (1 ounce) unsweetened  chocolate  baking squares
1             (5 ounce) can evaporated milk (2/3 cup)
2              large eggs
2              teaspoons vanilla extract , divided
1-1/2        cups granulated sugar
3              tablespoons  unsweetened  cocoa
2              tablespoons all-purpose flour
1/2           teaspoon salt
1-1/2        cups pecan halves  and pieces
1/3           cup firmly packed  light brown sugar
1              tablespoon light corn syrup
            ***Sweetened whipped cream***

1.         Preheat oven to 350F. Roll piecrust  into  a 13-inch circle  on a lightly  floured surface . Fit into a 9-inch pie plate ; fold edges under and crimp.
2.         Microwave  butter  and chocolate  squares in a large microwave-safe-bowl  at MEDIUM (50% power)  1-1/2 minutes  or until  melted  and smooth , stirring at 30-second intervals . Whisk in evaporated milk , eggs  and 1 teaspoon vanilla .
3.         Stir together granulated  sugar  and next 3 ingredients . Add sugar  mixture  to chocolate mixture  , whisking  until smooth . Pour into prepared pie crust .
4.        Bake pie  at 350F for 40 minutes . Stir  together pecans , next 2 ingredients  and remaining  1 teaspoon vanilla ; sprinkle  over pie . Bake 10 more minutes  or until set . Remove  from oven  to a wire rack  ; cool completely  (about 1 hour) . Serve  with whipped cream .