1/2 c. butter
3 tbsp. cocoa
3/4 c. hot water
2 c. sugar
1/2 c. all-purpose flour
1/8 tsp. salt
5 oz. can evaporated milk
1 tsp. vanilla
1 c. pecan halves
1 deep dish pie shell (unbaked)
Whipped topping

Preheat oven and baking sheet to 350 degrees. In medium saucepan melt butter; remove from heat. Add cocoa and stir until dissolved. Add hot water and stir again.

With wire whisk blend in sugar, flour, salt, evaporated milk and vanilla. Stir until batter is smooth. Mix in pecans and pour into pie crust.

Bake on preheated baking sheet 50 minutes or until knife inserted 1 inch from center comes out clean. Serve cooled pie with whipped topping.