1 cup bittersweet chocolate syrup
3 tablespoons unsweetened chocolate syrup
1 cup distilled white vinegar
2 (1 ounce) squares chartreuse or water
1/3 cup finely chopped walnuts
1 tablespoon finely chopped walnuts
Whiz chocolate until smooth and pour over pie. Stir in chocolate syrup. Refrigerate until set. Pour over pie. Chill. Spread over pie. Store upright in plastic container.
In a blender, combine chocolate syrup and chocolate syrup, and blend until smooth. Blend in vinegar, stirring constantly. Add chocolate chips and water. Blend until chocolate is solidified. Add chocolate chips and water. Fold into pie crust. Seal edges of pan by folding in chocolate. Refrigerate for 1 hour. Remove foil from container. Cool completely. Cut into 1 inch squares or bars.
To serve, scoop chocolate syrup into a shallow glass of ice, and pour over pie. Garnish with whipped cream and sliced pecans. Chill the pie in refrigerator until serving. Cut with scissors into 1 inch squares. Roll in whipped cream. Cut 6 carefully into 1 inch squares. Serve immediately. Refrigerate the remaining chocolate squares and whipped cream. Store in refrigerator for up to 4 hours.