Fudge Pecan Pie(Everyone'S Favorite!)

• 1/2 c. butter
• 3 Tbsp. cocoa
• 3/4 c. hot water
• 2 c. sugar
• 1/2 c. flour
• 1/8 tsp. salt
• 1 tsp. vanilla
• 1 c. (5.3 oz.) Pet milk
• 1 c. pecans
• 1 1/2 c. cooked or canned sweet potatoes
• 1/2 c. firmly packed brown sugar
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 3 egg yolks
• 1 c. milk
• 2 Tbsp. melted butter or margarine
• 1/2 c. chopped walnut meats
• 1 (9-inch) unbaked pastry shell
• 3 egg whites
• 9 Tbsp. brown sugar
• 1/4 c. walnut halves (optional)
• pastry for 2-crust 9-inch pie
• 1 stack pack Ritz crackers
• 2 c. water
• 2 c. sugar
• 2 tsp. cream of tartar
• 2 Tbsp. lemon juice
• grated rind of 1 lemon
• butter and cinnamon

1. Roll out pie crust; put in bottom of pie tin.
2. Break crackers coarsely into pie shell.
3. Combine water, sugar and cream of tartar in saucepan; boil gently for 15 minutes.
4. Add lemon juice and rind.
5. Cool.
6. Pour syrup over crackers.
7. Dot generously with butter.
8. Sprinkle with cinnamon.
9. Cover with top crust.
10. Bake at 400u0b0 for 30 to 35 minutes or until crust is golden brown.

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Taken from www.cookbooks.com/Recipe-Details.aspx?id=321106 (may not work)