Ingredients:
1/2 cup butter
3 tablespoons cocoa
3/4 cup hot water
2 cups sugar
1/2 cup flour
1/8 teaspoon salt
1 teaspoon vanilla
1 (small) can evaporated milk
1 cup pecan halves
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Directions: Preheat oven and cookie sheet to 350°F. In medium sauce pan melt butter, add cocoa and stir until dissolved. Add hot water and stir again. With wire whip, blend in sugar, flour, salt, vanilla and evaporated milk. Stir until batter is smooth. Mix in pecans pour into crust. Bake 50 minutes or until custard is set.
Notes: Use deep dish pie shell. I make this pie at Thanksgiving or Christmas.
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