Preheat
oven to 375 degrees. Beat sugar and butter in a medium bowl until smooth. Add
in the flour. Gradually beat in the corn syrup, Kahlúa and vanilla. Mix in the eggs and then the chopped
pecans.

Sprinkle
chocolate chips over the bottom of the crust. Pour filling into the prepared
crust.

Bake
the pie until the filling is puffed around the edges and just set in the
center, covering the edge of the crust with foil if browning too quickly;
about 45 minutes. Transfer the pie to a cooling rack and cool completely.

Beat
cream in a medium bowl until peaks form. Drop the whipped cream in small
dollops around the edge of the pie or pipe a decorative edge of whipped cream
using a pastry bag fitted with a star tip. Place pecan halves atop the
whipped cream border.

Serves: 8