Combine the first 4 ingredients in a large heavy saucepan. Cook over medium
heat until it reaches 227 degrees F on a candy thermometer. Add pecans and pour
into the pie shell. Cool.
In another saucepan, combine the sugar, cornstarch, salt and gelatin. Add
the egg yolks and mix until smooth. Add milk, stirring constantly over medium
heat until it reaches 160 degrees F on a candy thermometer. Remove from heat
and stir in melted chocolate chips. Cool.
Fold the whipped cream in the cooled mixture and pour over the candy layer
in the pie crust. Drizzle melted chocolate and sprinkle with pecan pieces and
Posted by artsycook at Recipe Goldmine - April 2001.
Source: Quivey's Grove Restaurant, Madison, Wisconsin