FUDGY PECAN PIE

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil.
• Bake at 450°F for 5 minutes.
• Remove foil and set shell aside.
• Reduce heat to 375°F.
• In a heavy saucepan, melt chocolate and butter.
• Remove from heat; stir in milk and water.
• Add a small amount of hot chocolate mixture to eggs; return all to pan.
• Stir in vanilla and salt.
• Pour into shell; sprinkle with nuts.
• Cover edges of crust with foil.
• Bake for 35 minutes or until tests done.
• Remove to a wire rack to cool completely.
• In a mixing bowl, beat milk and pudding mix until smooth.
• Fold in Cool Whip.
• Spread over nut layer; cover and refrigerate.
• In a mixing bowl, beat cream until soft peaks form.
• Add sugar and vanilla, beating until stiff peaks form.
• Spread over pudding layer.
• Refrigerate until set, about 4 hours.