Unroll piecrust;fit into 9" pie place using pkg directions. Fold edges under and crimp.
Microwave chocolate morsels and whipping cream in a small glass bowl at MEDIUM (50%) power for 1 to 1 1/2 minutes or til morsels begin to melt. Whisk til smooth. Set aside.
Beat cream cheese, 1 egg, 1/2 C sugar, 1 TSP vanilla, and salt at medium speed with an electric mixer til smooth. Pour chocolat mixture into piecrust, spreading evenly. Pour cream cheese mix over chocolate layer.
Whisk together corn syrup, melted butter, remaining 3 eggs, remaining 1/4 C sugar, and remaining 1 TSP vanilla. Stir in pecans; pour over cream cheese layer.
Bake at 350F for 55 minutes or until set; shielding pie after about 45 minutes to prevent excessive browning. Cool completely on a wire rack. Drizzle each slice with chocolate syrup, if desired.
Microwave chocolate morsels and whipping cream in a small glass bowl at MEDIUM (50%) power for 1 to 1 1/2 minutes or til morsels begin to melt. Whisk til smooth. Set aside.
Beat cream cheese, 1 egg, 1/2 C sugar, 1 TSP vanilla, and salt at medium speed with an electric mixer til smooth. Pour chocolat mixture into piecrust, spreading evenly. Pour cream cheese mix over chocolate layer.
Whisk together corn syrup, melted butter, remaining 3 eggs, remaining 1/4 C sugar, and remaining 1 TSP vanilla. Stir in pecans; pour over cream cheese layer.
Bake at 350F for 55 minutes or until set; shielding pie after about 45 minutes to prevent excessive browning. Cool completely on a wire rack. Drizzle each slice with chocolate syrup, if desired.
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