1/2 c. soft butter
2 eggs
1 c. miniature marshmallows
1/2 c. chopped pecans
3/4 c. sugar
1 tsp. vanilla
2 oz. unsweetened chocolate
1 graham cracker crust

Cream butter and sugar, add unbeaten eggs. Melt chocolate and add vanilla. Beat until fluffy in mixer. Fold in nuts and marshmallows. Pour in crust. Cover with whipped cream or Cool Whip. Better if placed in refrigerator 4 or 5 hours.