Emeril's Chocolate Pecan Pie

Preheat oven to 350°F (175°C). Have the baked pie crust ready in a 9-inch pie dish.

Combine milk chocolate chips and bittersweet chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted and smooth.

In a separate large bowl, whisk together corn syrup, sugar, and vegetable oil until well combined.

Stir the beaten eggs and vanilla into the corn syrup mixture until thoroughly incorporated.

Fold the melted chocolate into the egg mixture, stirring gently until no streaks remain.

Stir the chopped pecans into the chocolate mixture until evenly distributed.

Pour the filling into the baked pie crust, spreading it evenly.

Bake in the preheated 350°F oven for 50 minutes, until the center is set but still slightly soft when gently pressed.

Remove the pie from the oven and allow it to cool to room temperature on a wire rack before slicing and serving.