1Prepare pie crust according to package directions for one crust filled pie using 9 inch pie pan. Heat oven to 350. In small bowl, combine sugar, corn syrup, margarine, salt and eggs; beat 1 minute at medium speed. Stir in pecans. Pour into crust lined pan. Bake at 350 for 40 to 55 minutes or until center of pie is puffed and golden brown. Cool 1 hour.
2While filled crust is cooling, in blender container or food processor bowl with metal blade, combine all filling ingredients; blend 1 minute or until smooth. Refrigerate about 1 1/2 hours or until mixture is slightly thickened but not set. Gently stir; pour into cooled filled crust. Refrigerate until firm about 1 hour.
3In small bowl, beat topping ingredients until stiff peaks form. Spoon or pipe over filling. Garnish with chocolate curls. Store in refrigerator.