In a double boiler over medium heat, melt the chocolate and butter, stirring constantly until smooth.
In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs, sugar, corn syrup and salt on medium-high speed, approximately 2-3 minutes. Reduce mixer speed to low. Mix in melted chocolate. By hand, fold in the pecans using a flexible rubber spatula.
Pour batter into the chocolate wafer crust. Bake until the filling is set, 35-40 minutes.
Remove pie from the oven and let cool.
Once cool, refrigerate until very well chilled, about 2 hours.
Clean the mixing bowl.
In the bowl of a stand mixer fitted with a wire whip attachment, beat the heavy cream, sugar, and vanilla extract until soft peaks form.
Top the pie with the whipped cream spreading evenly over the top.
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