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Preheat the oven to 375ºF.  Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell. In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake for about 1 hour or until the filling sets. Cool for 10 minutes before slicing. Lay one piece of the pie in the center of the plate. Garnish the pie with ice cream, chocolate sauce, mint and powdered sugar. This recipe yields 8 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2430 broadcast 12-23-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-28-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.