5 1/4 c. sugar
2 1/4 tbsp. cornstarch
1 tbsp. vanilla
1 1/2 c. hot water
3 (14 oz.) cans evaporated milk
9 oz. coconut
Pecans, chopped
1/2 c. cocoa
1/2 c. cake flour
1 1/2 tsp. salt
5 whole eggs

Mix until smooth sugar, cocoa, cornstarch, cake flour, vanilla, salt and water. Stir in remaining ingredients except pecans. Pour batter into 4 large or 5 small unbaked pie shells. Add 1 ounce chopped pecans to each pie. Bake at 325 degrees for 50 to 60 minutes.