1 (9 inch) prepared chocolate cookie crumb crust
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared chocolate cookie crumb crust
1/2 cup unsalted butter
1 cup white sugar
1/2 cup light corn syrup
1/2 cup water
1 1/2 teaspoons vanilla extract
3 egg whites
1 teaspoon vanilla extract
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together condensed milk and whipped topping. Spread mixture into bottom of pastry shell. Cover with second pastry shell. Seal edges and cut steam vents in top.
Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 30 minutes. Cool completely before serving.