Fudgy Pecan Pie

• 1 9" unbaked pie shell
• 1 (4 ounce) package German sweet chocolate
• 1/4 cup butter or 1/4 cup margarine
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup water
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup chopped pecans
• Filling
• 1 cup cold milk
• 1 (4 ounce) package instant chocolate pudding mix
• 1 cup Cool Whip
• Topping
• 1 cup whipping cream
• 1 tablespoon powdered sugar
• 1 teaspoon vanilla

1. Line unpricked pastry shell with a double thickness of heavy-duty foil.
2. Bake at 450u0b0F for 5 minutes.
3. Remove foil and set shell aside.
4. Reduce heat to 375u0b0F.
5. In a heavy saucepan, melt chocolate and butter.
6. Remove from heat; stir in milk and water.
7. Add a small amount of hot chocolate mixture to eggs; return all to pan.
8. Stir in vanilla and salt.
9. Pour into shell; sprinkle with nuts.
10. Cover edges of crust with foil.
11. Bake for 35 minutes or until tests done.
12. Remove to a wire rack to cool completely.
13. In a mixing bowl, beat milk and pudding mix until smooth.
14. Fold in Cool Whip.
15. Spread over nut layer; cover and refrigerate.
16. In a mixing bowl, beat cream until soft peaks form.
17. Add sugar and vanilla, beating until stiff peaks form.
18. Spread over pudding layer.
19. Refrigerate until set, about 4 hours.

shell, sweet chocolate, butter, condensed milk, water, eggs, vanilla, salt, pecans, filling, cold milk, chocolate pudding, topping, whipping cream, powdered sugar, vanilla

Taken from www.food.com/recipe/fudgy-pecan-pie-33835 (may not work)