1 1/2 c. sifted powdered sugar
1/3 c. butter
1/2 c. half & half
2 (2 oz.) squares unsweetened chocolate
3 tbsp. light corn syrup
Dash of salt
1 tbsp. vanilla extract
1 deep dish pie shell, baked
1 c. chopped pecans
1 lg. Cool Whip

In saucepan, combine sugar, butter, and half & half. Stir constantly over low heat until mixture is smooth. Stir in vanilla. Cool to room temperature. Spread 1/2 cup sauce on bottom of pie shell. Sprinkle with 1/4 cup nuts. Freeze for 10 minutes.

Spread 1 cup Cool Whip over sauce and nuts. Freeze 20 minutes. Repeat process twice more, ending with Cool Whip. Drizzle remaining sauce on top. Sprinkle with remaining nuts. Freeze, making sure to cover well with foil. May be frozen for 1 week.