1 (9 inch) prepared graham cracker crust
1 cup white sugar
1 teaspoon vanilla extract
1 cup chopped pecans
In a large bowl, mix white sugar, vanilla extract, chopped pecans and whipped topping. Chill dough until firm.
Roll out onto a large sheet of waxed paper, but do not seal it. Place onto the waxed paper. Cover and chill for at least 1 hour in refrigerator. Refrigerate crust for 10 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Bake pie on each pie plate until toothpick inserted in center comes out clean, or until crust is golden brown. Cool completely. Serve with whipped cream or whipped cream frosting. Garnish with pecans.