1 (12 oz.) pkg. semi-sweet chocolate morsels
1/2 c. milk
2 c. heavy cream
1 tsp. vanilla
1/2 c. chopped pecans or almonds

Melt chocolate with milk, stir until smooth. Cool. Beat heavy cream with vanilla until stiff. Fold part of cream into cooled chocolate to lighten, and then fold mixture back into cream until no steaks appear. Top with nuts and more whipped heavy cream. Freeze overnight. Remove pie from freezer 20 minutes before serving.