1 (1 ounce) square unsweetened chocolate
1 cup butter, softened
1 cup MOUNDS Sweetened Coffee Shoppe Chocolate Bar
6 egg whites
4 tablespoons vegetable oil
1/2 cup milk
1 cup chopped pecans
1/2 cup chopped dark onion
Fill a 9 inch pie pan with aluminum foil. Layer chocolate evenly over aluminum foil. Pour chocolate mixture over chocolate layer. Chill in refrigerator. Melt butter/margarine in large bowl or large saucepan over low heat. Pour milk and chocolate mixture over candy layer. Mix together briefly. Gradually add pecans and chopped onion until no streaks remain. Chill in refrigerator. Spread evenly over chocolate layer.
Remove pot from refrigerator. Firmly coat foil with melted butter/margarine. Drizzle chocolate mixture over pie crust, covering completely.
Place pie in refrigerator at least 3 hours, or overnight, before serving. Chill in refrigerator 1 hour before serving. Cut into 2-inch slices for decoration.