From: Barb Wheeler, Royal Oak.
3 large Eggs 1 teaspoon Vanilla Extract
1 cup Pioneer Sugar ½ cup Chopped Pecans
13 cup Butter, melted 1 package Milk Chocolate Mousse Mix
1/3 cup Unsweetened Cocoa Powder 2/3 cup Milk
¼ cup Flour Whipped Topping, optional
1/8 teaspoon Salt
2 ounces Unsweetened Chocolate 2 tablespoons Butter
¾ cup Pioneer Sugar 1 teaspoon Vanilla Extract
1 cup Evaporated Milk
Whisk together the eggs and sugar in a large bowl. Add the butter and the next four ingredients, stirring until blended. Stir in the pecans, and spoon into a lightly greased 9-inch pie plate. Bake in a 350 degree preheated oven for 30 minutes (mixture will rise, and then fall as it cools). Prepare mousse by mixing with milk u8ntil it thickens (about 2 minutes). Spread mousse over cooled pie. Serve with chocolate sauce (and with an optional scoop of ice cream).
For the syrup: Melt the chocolate in a heavy saucepan over low heat. Stir in the sugar until smooth. Gradually add the milk. Bring to a boil, stirring constantly. Boil for 6 minutes. Remove from the heat, and stir in the butter and vanilla. Store in refrigerator up to 3 weeks. Serve over pie.