1 unbaked pie shell
1 (4 oz.) pkg. cooking chocolate OR
2 (1 oz.) squares unsweetened chocolate
1/4 c. butter
1 can Eagle Brand milk (not evaporated milk)
1/2 c. hot water
2 eggs, well beaten
1 tsp. vanilla
1/8 tsp. salt
1 1/2 c. pecan halves

Preheat oven to 350 degrees. In a medium saucepan over low heat. Melt chocolate and butter. Stir in Eagle Brand milk, hot water and egg mix well. Remove from heat, stir in remaining ingredients. Pour into prepared pastry shell. Bake 40 or 45 minutes or until center is set. Cool. Chill 3 hours. Garnish as desired. Refrigerate leftovers.