1 (9 inch) prepared chocolate cookie crumb crust
1 (15 ounce) can sweetened chocolate pudding
1 (8 ounce) can frozen orange juice concentrate, thawed
1 (3 ounce) package instant whipped topping, such as Frosting
2 teaspoons vanilla extract
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan over medium heat, combine chocolate pudding, orange juice concentrate, whipped topping and vanilla extract. Cream with wooden spoon until smooth. Add pecans; stir until chocolate pudding mixture is completely melted.
Using a metal spatula, remove pudding from heat. Pour into pie crust. Chill in refrigerator for 2 hours or longer to allow flavors to blend.