Instructions: Heat the oven to 450* F. prepare pie crust according to directions on the pkg. place prepared crust in bottom and up sides of 9 - 10 inch tart pan.

trim edges. generously prick crust with fork. bake at 450
* for 9 to 11 mins. or until lightly cool.

In med. saucepan, combine brown sugar, cornstarch, and salt; mix well.

gradually add milk and cook over med. heat until mixture boils and thickens; using wire wisk, stir constantly. remove from heat; stir in coc. and vanilla until mixture is smooth. cool mixture 5 to 10 mins. stir in marshmallows. refrigerate about 25 mins. or until cool and thickened.

in sm. bowl, beat 1 c. whipping cream until soft peaks form. add powdered sugar, beating until stiff peaks form. fold whipped cream into cooled choc.

mix. stir in 1/2 c. pecans. pour into cooled pie crust. refrigerate for at least 2 hours or until firm. garnish with whipped cream and pecan halves or as desire. store in refrigerator. 8 sevings.

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