2 cups (12 oz.) chocolate chips or 12 oz. bittersweet chocolate, chopped
6 Tbsp. butter, softened
2 8-oz. packages cream cheese, softened
2 tsp. vanilla
1 cup finely chopped pecans
1 pint whipping cream
Melt chocolate in double boiler over hot, not boiling water. Set aside.
In a large bowl, cream together butter and cream cheese. Beat until smooth and creamy.
Add vanilla and chocolate. Mix well. Stir in pecans.
Whip cream to the soft peak stage. Fold whipped cream into the chocolate cheese mixture.
Pour the chocolate mixture into the prepared crust. Chill 8 hours.