2/3 c. butter
1 c. graham cracker crumbs
3 tbsp. sugar
4 (1 oz.) squares semi-sweet chocolate
1/3 c. pecans, chopped
1 (3 3/8 oz) pkg. instant vanilla pudding
1 c. cold milk
1 c. sour cream

Prepare whip topping for garnish. Melt 1/3 cup butter in small bowl, combine crumbs, sugar and melted butter. Press on bottom and side of 8 or 9 inch pie plate; set aside.

In small saucepan, over medium heat melt remaining butter and chocolate, stirring until smooth. Stir in pecans. Place on bottom of prepared crust. Set aside. Prepare pudding according to package directions using milk; stir in sour cream. Spread in prepared crust. Chill 3 hours.