1. Place preserves in a chilled medium mixing bowl. Using a rubber spatula, fold in 1 cup of the whipped topping and blend well. Gently fold in remaining whipped topping; do not blend thoroughly - streaks of topping may remain.

2. Quickly stir in marshmallows, chocolate chips and pecans. Spoon into prepared crust and smooth the top of the pie with a spatula.

3. Freeze at least 2 hours or overnight. To serve, cut into wedges.