1 (9-inch) unbaked pie shell
1 (4 oz.) pkg. sweet cooking chocolate or 2 (1 oz.) squares unsweetened chocolate
1/4 c. butter
1 (14 oz.) can Eagle Brand milk (not evaporated milk)
1/2 c. hot water
2 eggs, well beaten
1 tsp. vanilla extract
1/8 tsp. salt
1 1/4 c. pecan halves or pieces

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