Colonial Innkeeper's Nut Pie

Preheat oven to 350 degrees. Combine in a saucepan unsweetened chocolate and water. Heat until the chocolate has melted; add sugar. Bring to a boil, stirring constantly. Remove from heat at once and add vanilla and margarine. Stir to melt margarine. Set aside. Sift together into a bowl flour, sugar, baking powder and salt. Add the soft margarine and milk. Beat well on lowest speed of mixer and add the egg. Beat for two minutes. Pour batter into pastry-lined pie pan. Stir the chocolate mixture and carefully spoon over batter. Sprinkle the top with chopped pecans. Bake for 50 to 60 minutes. Serve with whipped topping if desired.