Easy Chocolate Pie

Break 10 oz of milk chocolate candy bars into small pieces & melt over low heat. Remove & cool for several minutes.

Fold in 2/3 a carton of whipped topping & mix well.

Stir in 3/4 cup of chopped pecans & pour into a 9-inch frozen piecrust that has been cooked.

Spread the remaining whipped topping over the top of the pie.

Refrigerate for at least 8 hours.


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