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TURTLE PECAN PIE

3 cups chocolate wafer crumbs
1/2 cup butter or margarine, melted
1 1/4 cups semisweet chocolate morsels
1 cup evaporated milk
1 cup mini marshmallows
1/8 tsp salt
1 quart vanilla ice cream, slightly softened, divided
1 cup pecan halves, toasted

Combine chocolate crumbs and butter; press into a 9 inch deep dish
pie plate. Freeze for 15 minutes. Combine chocolate morsels and
the next 3 ingredients in a saucepan. Cook over low heat, stirring
constantly, until thickened and smooth. Remove from heat and set
aside. Spread 2 cups of the ice cream into pie plate; cover with
foil and freeze about 30 minutes. Spread the remaining chocolate
mixture over ice cream and top with the pecans. Cover again and
freeze. Let defrost slightly at least 1/2 hour before serving.

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