1/2 c. butter
3 tbsp. cocoa
3/4 c. hot water
2 c. sugar
1/2 c. flour
1 tsp. vanilla
1 (5 3/4 oz.) can evaporated milk
1 c. pecan halves
1 (9 inch) pie shell
1 c. whipped topping

Preheat oven and a cookie sheet at 350 degrees. In a medium saucepan, melt butter. Add cocoa and stir until dissolved. Add hot water and stir again. With a wire whip; blend in sugar, flour, salt, vanilla, and evaporated milk, stirring until butter is smooth. Mix in pecans and pour into shell. Bake on cookie sheet for 50 minutes or until a knife inserted 1 inch from edge comes out clean. Serve cooled pie with whipped topping.