In small mixer bowl beat butter and sugar until light and fluffy. Blend in cocoa, add eggs, one at a time, beating an high speed 3 minutes after each addition. Stir in vanilla. Spoon mixture into crust, Chill until set, 3 to 4 hours. Spread prepared Rum Nut Topping over chocolate filling. Chill at least one hour. Garnish with pecan halves, if desired. Cover and refrigerate any remaining pie immediately.
Makes 6 to 8 servings.
In custard cup sprinkle gelatin over cold water; let stand 1 minute to soften, Add boiling water; stir until gelatin is completely dissolved. In small mixer bowl combine whipping cream and confectioners sugar; beat to blend. Slowly blend in gelatin mixture. Beat until stiff; fold in rum and nuts.
Makes about 2 cups topping.
*To prepare pecans: Heat over to 350F. Spread 1/3 cup pecans in single layer in shallow baking pan. Bake, stirring occasionally, 6 to 8 minutes. Cool. Finely chop in bowl of food processor or in blender.
Cajun Country -- New Iberia, Louisiana