1 c. all-purpose flour
1/3 c. sifted powdered sugar
1/2 c. butter
1 1/2 c. sugar
3 tbsp. cocoa
1/8 tsp. salt
2 tbsp. melted butter
2 lg. eggs, beaten
1 (5 oz.) can evaporated milk
1 tsp. vanilla
1/2 c. chopped pecans

Combine flour and powdered sugar; cut in 1/2 cup butter with pastry blender until mixture resembles coarse crumbs. Press mixture evenly into bottom of a 9 inch square pan lined with heavy duty aluminum foil. Bake at 350 for 15 minutes or until lightly browned.

Combine sugar, cocoa and salt. Add 2 tablespoons melted butter and eggs; beat 2 1/2 minutes at medium speed with electric mixer. Add milk and vanilla, mixing well. Stir in pecans. Pour mixture over crust.

Bake at 350 for 45 minutes or until set. Let cool completely on a wire rack before removing from pan.