1 cup all-purpose flour
1 tablespoon baking soda
1/5 cup white sugar
1/3 cup butter
1 (12 ounce) container frozen light orange juice concentrate, thawed and drained
1 (3.9 ounce) package non-instant chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared chocolate cake
2 eggs, beaten
1 cup white sugar
2 teaspoons vanilla extract
2/3 cup chopped pecans
2 tablespoons milk
1/2 cup pecan pieces to garnish pie
Preheat oven to 350 degrees F (175 degrees C). Grease nine 4-inch-square pie crusts.
In a medium bowl, stir together flour, baking soda and 1/5 cup sugar until just combined. Add butter or margarine; blend until smooth; stir in flour mixture alternately with orange juice. Cut in pecans with kitchen shears or a knife until two-inch thick. Stir in pecan pieces and 4 tablespoons milk until smooth. Pour batter into prepared 9-inch pie pans, following package directions.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out ok. Cool in pans on wire rack; keep in refrigerator. Stir in remaining mashed pecans and 2 teaspoons milk, if desired. Let cool completely before serving.