Preheat oven to 325 degrees.
In large bowl, combine corn syrup, sugar, butter, vanilla, and eggs; beat well.
Reserve 2 T chocolate chips for topping.
Stir in remaining chocolate chips and 1 1/2 c pecans.
Spread evenly in pie crust.
Bake 55 to 65 minutes until filling is deep golden brown and set.
Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
Cool 1 hour or until completely cooled.
Line cookie sheet with waxed paper.
Melt 2 T reserved chocolate chips in small saucepan over low heat.
Dip each of 10 pecan halves in chocolate.
Place on waxed paper-lined cookie sheet.
Refrigerate 15 to 20 minutes or until chocolate is set.
Garnish pie with whipped cream and chocolate dipped pecans.
Store in refrigerator.