- 1 (9 inch) prepared graham cracker crust
- 1 cup chopped pecans
- 1 (3.9 ounce) package instant chocolate pudding mix
- 1 1/2 cups frozen whipped topping, thawed
- Sprinkle pecans over bottom of graham cracker crust.
- Prepare pudding according to directions on package; pour into pie crust. Cover and refrigerate for at least 30 minutes.
- Top with whipped cream and chopped pecans when ready to serve.