inch thick.
blind bake the shell for 10 minutes in a tart pan.
for the filling. melt the chocolate and 1 1/3 cup cream together.
the roasted pecan pieces and chill for another hour.
sauce, whipped cream, mint and powdered sugar.
stir together sugar, tapioca, nutmeg and dash salt. add sugar mixture to rhubarb and strawberries; toss to coat fruit. let fruit mixture stand for 15 minutes. fill a pastry lined 9 inch pie plate with rhubarb mixture; dot with butter. adjust top crust. seal and flute edge. cover edge of pie with foil. bake in a 375 ° oven for 25 minutes. remove foil and bake for 25 minutes more or till golden. serve 