Instructions: Melt chocolate in top of double boiler, over hot but not boiling water, until just melted. Whip cream until peaks begin to form. Gradually add sugar, beating cream until stiff. Fold warm chocolate into cream,
*fold in nuts and pour into cracker crust. Chill for several hours.
* from personal experience I have substituted pecan halves and placed them only on the top vs. nuts in the pie. By strategically placing them, almost in a pattern on top, it not only makes a pretty appearance, but makes cutting much easier.

As mentioned earlier, this freezes very well. I also sometimes jazz it up by adding white chocolate shavings or wafers on top.

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