Line a 9-in pie plate with foil. Microwave 6 squares semi-sweet chocolate and 1 T margarine or butter in large microwaveable bowl on high setting for 2 minutes until margarine is melted. Remove from oven; stir until chocolate is completely melted. Stir in 1 1/2 C toasted, finely chopped nuts. Press mixture onto bottom and up sides of prepared pie plate. Refrigerate about 1 hour until firm. Peel off foil. Return crust to pan and make filling by beating 3/4 C (1 1/2 sticks) melted butter or margarine until well blended. Beat in 5 1/2 C thawed nondairy whipped topping until mixture is smooth and creamy (1 pint heavy cream, whipped may be used). Spoon into crust. Refrigerate 4 hours until firm.
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