Fudgy Mocha Nut Pie

• 6 Tbsp. butter or margarine
• 1/3 c. Hershey's cocoa
• 1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
• 1/3 c. water
• 2 eggs, beaten
• 2 to 3 Tbsp. powdered instant coffee
• 1 c. Hershey's semi-sweet chocolate chips
• 1 c. coarsely chopped pecans
• 1 tsp. vanilla extract
• 1 unbaked pie crust (9-inch)

1. Heat oven to 350u0b0.
2. In medium saucepan, over low heat, melt butter.
3. Add cocoa; stir until smooth.
4. Stir in sweetened condensed milk, water, eggs, instant coffee and chocolate chips. Whisk until well blended.
5. Remove from heat.
6. Stir in pecans and vanilla.
7. Pour into unbaked pie crust.
8. Bake for 50 minutes or until center is set.
9. Cool completely.
10. Garnish as desired. Refrigerate leftovers.
11. Makes 8 servings.

butter, cocoa, condensed milk, water, eggs, powdered instant coffee, chocolate chips, pecans, vanilla extract, crust

Taken from www.cookbooks.com/Recipe-Details.aspx?id=490393 (may not work)