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

Preheat oven and cookie sheet to 350 degrees. In medium saucepan, melt butter. Add cocoa and stir until dissolved. Add hot water and stir again with wire whip. Blend in sugar, flour, salt, vanilla and evaporated milk. Stir until batter is smooth. Mix in pecans and pour into pie crust. Bake on preheated cookie sheet for 50 minutes or until custard sets. Garnish with non-dairy whipped topping. Makes one 9 inch pie.