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1
Preheat the oven to 350F.
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2
Line a 9-inch pie plate with the piecrust, gently pushing it into the edges of the pan.
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3
Place in the refrigerator until needed.
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4
In a heavy saucepan, heat 6 ounces of the chocolate over low heat, stirring constantly, until just melted.
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5
Stir in the corn syrup and 1/2 cup of the cream.
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6
Add the eggs one at a time, beating well after each addition.
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7
Place the pie shell on a baking sheet and pour the chocolate mixture into the pie shell.
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8
Bake until a knife inserted 1 inch from the center comes out clean, about 45 minutes.
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9
Let stand on a wire rack until completely cool; the center of the pie will sink as it cools.
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10
In a medium mixing bowl, place the remaining 1/2 cup of cream, the sugar, and vanilla and beat until soft peaks form.
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11
Spoon the whipped cream onto the center of the cooled pie.
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12
Top with the strawberries.
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13
Place the remaining 2 ounces of the chocolate in a small dish and microwave on high power just until melted, 30 to 60 seconds, stopping and stirring every 10 to 15 seconds.
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14
Remove from the microwave, and stir until completely melted.
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15
Drizzle the chocolate over the strawberries.
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16
Serve at room temperature.
