Courtesy of Socorro Munoz Kimble & Irma Serrano Noriega
2 cups graham cracker crushed 1 cup pecans, finely chopped 1/2 cup butter or margarine melted 2 cups milk 1 pkg chocolate pudding (3 5/8 oz.) 1 circular tablet Mexican chocolate 1 pkg cream cheese (8 oz.) whole becans for garnish
Combine graham crackers and nuts. Set one cup of mixture aside. to remaining mix, add melted butter and press into 9 inch pie pan. Heat milk and Mexican chocolate over low heat. Add pudding and stir occasionally until thickened. Add softned cream cheese to pudding and stir until melted. Pur contents into pie pan. Cool. Refrigerate several hours before serving. Garnish with reserved nuts and crumbs around edge of pie. Decorate with pecans.