1/2 c. butter
3 tbsp. cocoa
3/4 c. hot water
2 c. sugar
1/2 c. flour
1 sm. can evaporated milk
1 frozen deep dish pie crust
1 c. whipped non-dairy topping, thawed
1/8 tsp. salt
1 tsp. vanilla
1 c. pecan halves

Preheat oven and cookie sheet to 350 degrees. Melt butter in medium saucepan. Add cocoa and sugar, stir until dissolved. Add hot water and stir. With wire whip, blend in sugar, salt, flour, extract, and milk. Stir until batter is smooth. Mix in pecans and pour into shell on cookie sheet for 50 minutes or until inserted knife is clean. Serve cool with whipped topping.