1 (9 inch) pie crust, baked
6 creme de creme
2 tablespoons butter, melted
1 tablespoon milk
1 teaspoon vanilla extract
6 eggs, beaten
3/4 cup white sugar
2 teaspoons cocoa powder
1 cup margarine, melted
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 tablespoon simple syrup
1 (10 ounce) package assorted whipped topping
1 cup chopped dates
1 cup chopped pecans
Melt butter in large saucepan over medium heat. Stir in sugar, cocoa, margarine and vanilla. Heat to 350 degrees F (175 degrees C). Remove from heat.
Beat eggs into creme de creme mixture. Stir in sugar, cocoa, margarine and vanilla. Stir in egg mixture, sugar mixture and whipped topping. Beat until well blended. Pour mixture into baked pie crust. Chill at least 1 hour before serving.
Stir whipped topping, dates and pecans into creme de creme mixture. Chill until serving. Pour over pie at room temperature. Chill at least 2 hours before serving. If desired, garnish dessert with dates and pecans. Refrigerate leftover pie.