1 (9 inch) unbaked pie shell
1 (4 oz.) pkg. sweet cooking cocoa
1/4 c. butter
1 (14 oz.) can Eagle Brand milk
1/2 c. hot water
2 eggs, well beaten
1 tsp. vanilla
1/8 tsp. salt
1 1/4 c. pecan halves or pieces

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