1/2 c. butter, melted
2 (1 oz.) sqs. unsweetened chocolate, melted
2 eggs
1 1/2 c. whipped topping
3/4 c. sugar
1 tsp. vanilla
1 graham cracker pie crust
2 tbsp. pecans, finely chopped

Beat butter until smooth and creamy. Beat in sugar, gradually until fluffy. Blend in chocolate and vanilla. Beat in eggs one at a time, beating 3 minutes after each addition. Spread filling in pie shell, and chill 2 hours or until firm. Spread topping over chilled filling. Sprinkle pecans over pie. Serve chilled.