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1 refrigerated pie crust, (from 14.1-ounce package)
1 cup semi-sweet chocolate chips
3 tablespoons milk
4 eggs
3 tablespoons butter, melted
2 teaspoons Pure Vanilla Extract
1 cup dark corn syrup
1 cup sugar
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Ground Allspice
1/4 teaspoon salt
1 1/2 cups pecan halves

Preheat oven to 425°F. Line 9-inch deep dish pie plate with pie crust. Bake 7 minutes. Remove crust from oven. Reduce oven temperature to 325°F.
Meanwhile, microwave chocolate chips and milk in medium microwavable bowl on HIGH 1 to 1 1/2 minutes. Stir until smooth. Pour chocolate evenly over crust.
Beat eggs in large bowl. Add remaining ingredients; mix well. Slowly pour mixture over chocolate layer. Place ring of foil around edges of crust to prevent over-browning.
Bake 55 to 60 minutes or until filling is puffed and center is still soft enough to move when shaken gently. Cool completely on wire rack.

For Vanilla Whipped Cream, beat 1 cup heavy cream, 1/4 cup confectioners' sugar and 1 teaspoon Pure Vanilla Extract in medium bowl with electric mixer on high speed until stiff peaks form.
For Candy Cane Whipped Cream, beat 1 cup heavy cream, 1/4 cup confectioners' sugar, 1/2 teaspoon Pure Vanilla Extract and 1/4 teaspoon Pure Peppermint Extract in medium bowl with electric mixer on high speed until stiff peaks form.
For Cocoa Cinnamon Whipped Cream, beat 1 cup heavy cream, 2 teaspoons unsweetened cocoa powder,1/2 teaspoon Ground Cinnamon and 1/2 teaspoon Pure Vanilla Extract in medium bowl with electric mixer on high speed until stiff peaks form.
For Eggnog Whipped Cream, beat 1 cup heavy cream, 1/2 teaspoon Pure Vanilla Extract, 1/4 teaspoon Ground Nutmeg and 1/4 teaspoon Imitation Rum Extract in medium bowl with electric mixer on high speed until stiff peaks form.