8 oz. cream cheese
1/2 c. sugar
6 (1 oz.) pieces Baker's semi-sweet chocolate
1 c. Cool Whip
1/2 pt. whipped cream
1 tsp. vanilla
2 eggs
3/4 c. chopped pecans
Whole pecans

Combine 8 ounce softened cream cheese, 1/4 cup sugar, 1 teaspoon vanilla by hand. Mix together until well blended. Separate 2 eggs -- stir in 2 beaten egg yolks and 6 (1 ounce) Baker's semi-sweet chocolate squares.

Beat 2 egg whites until soft peaks form then gradually beat in 1/4 cup sugar to egg whites.

Fold egg whites and sugar into original mixture. Fold in 1 cup of Cool Whip and 3/4 cup chopped pecans. Pour into graham cracker crust. Cover pie with lid, foil or cellophane wrap.

Freeze pie for 1-2 hours. Defrost 10 minutes on countertop. Top with whipped cream. Lay whole pecans in a circle on top of whipped cream. Serve. Easy and fast.