1 (5 oz.) can evaporated milk
2 (1 oz.) sq. semi-sweet chocolate
1/4 c. butter
2 lg. eggs
1 1/4 c. sugar
1 tsp. vanilla extract
1/2 c. chopped pecans
12 unbaked (3 inch) tart shells

Combine first 3 ingredients in a small saucepan; cook over low heat, stirring frequently, until chocolate and butter melt. Cool slightly. Combine eggs and sugar in a large bowl; add chocolate mixture and vanilla, stirring until blended. Pour into tart shells; place filled pies on a baking sheet. Bake at 350 degrees for 30 minutes or until set. Cool on a wire rack. Yield: 1 dozen tarts.