Fudge Pecan Pie

I am a recipe clipper. Nary a label, box, bag, or advertisement escapes me. I have found some keeper recipes that way and Fudge Pecan Pie is one of them. I came across it years ago, probably during the holidays when you find recipes attached to coupon pages in the newspaper. The pie is easy and quick to assemble and I usually have all of the ingredients on hand, especially this time of year. WARNING! This is a very rich pie so small servings are more than enough to satisfy even the most devout chocoholic. Serve slices with a tall glass of milk or a cup of coffee. Oh my, I feel a craving comin' on!

Fudge Pecan Pie

1/2 cup butter

3 tablespoons cocoa

3/4 cup hot water

2 cups sugar

1/2 cup flour

1/8 teaspoon salt

1 teaspoon vanilla

1 small can evaporated milk

1 cup chopped pecans

1 frozen deep dish pie crust shell

whipped topping, if desired

Preheat oven and cookie sheet to 350F. 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, extract, and evaporated milk. Stir until batter is smooth. Mix in pecans and pour into pie shell. Bake on preheated cookie sheet for 50 minutes or until knife inserted 1 inch from the edge comes out clean. Serve cooled pie with whiiped topping if desired.