15 oz. pkg. Pillsbury all ready pie crusts
1 tsp. flour

FILLING:

1/4 c. firmly packed brown sugar
3 tbsp. cornstarch
1/4 tsp. salt
1 1/2 c. milk
6 oz. (6 sq.) semi-sweet chocolate, chopped
2 tsp. vanilla
1 c. mini marshmallows
1 c. whipping cream
1/4 c. powdered sugar
1/2 c. chopped pecans
Whipping cream, whipped
Sweetened
8 pecan halves if desired

Heat oven to 450 degrees. Prepare pie crust according to directions for unfilled one crust pie using 9 inch pan. Bake at 450 degrees for 9-11 minutes, or until lightly browned. Cool.

In medium saucepan, combine sugar, cornstarch and salt; mix well. Gradually add milk and cook over medium heat until mixture boils and thickens, using wire whisk, stir constantly. Remove from heat; stir in chocolate and vanilla until mixture is smooth. Cool mixture 5-10 minutes. Stir in marshmallows. Refrigerate about 25 minutes or until cool and thickened.

In small bowl, beat 1 cup whipping cream until soft peaks form. Add powdered sugar, beating until stiff peaks form. Fold whipped cream into cooled chocolate mixture. Stir in 1/2 cup pecans. Pour into cooled pie crust. Refrigerate for at least 2 hours or until firm. Garnish with whipped cream and pear halves or as desired. Store in refrigerator. 8 servings.