Pecan Chocolate Chess Pie

• 1/4 cups Unsweetened Cocoa Powder
• 1-1/2 cup Granulated Sugar
• 1/4 teaspoons Salt
• 2 whole Large Eggs
• 2/3 cups Evaporated Milk
• 1 teaspoon Vanilla Extract
• 4 Tablespoons Unsalted Butter, Melted And Slightly Cooled
• 3/4 cups Pecans, Roughly Chopped
• 1 whole 9 Inch Partially Baked Pie Crust

1. Preheat oven to 350u0b0F.
2. Sift cocoa powder into sugar. Add salt and whisk to combine. Stir in eggs, evaporated milk, vanilla, and melted butter until well mixed. Sprinkle pecans evenly over the partially baked pie crust, then pour filling mixture over them (the pecans will rise).
3. Bake 50-60 minutes until pie is nearly set-it will still jiggle a little bit in the middle. After 50 minutes, set a piece of foil over the pie to keep the pecans and crust from burning. Cool completely on a wire rack (or chill) before serving with whipped cream or ice cream, and a sprinkle of extra pecans.

ubc, sugar, ubc, eggs, milk, vanilla, unsalted butter, pecans, pie crust

Taken from tastykitchen.com/recipes/desserts/pecan-chocolate-chess-pie/ (may not work)