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INGREDIENTS:

1 stick butter, melted
4 eggs
3 c. sugar
6 tbsp. cocoa
2 (5 oz.) cans evaporated milk
2 tsp. vanilla
2 c. pecans, chopped (not too finely)
2 unbaked deep dish pie crusts

DIRECTIONS:

Can easily be cut in half.

Preheat oven to 350 degrees. Combine all ingredients: mix well and pour into 2 unbaked pie shells. Make sure pecans get evenly divided. Bake 50 to 60 minutes or until center is just set. Serves 12.

NOTE: This pie can be baked then frozen. Serve warm or cold. VERY rich. Makes 2 pies.

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INGREDIENTS:

3 eggs
1 c. dark corn syrup
1/4 c. granulated sugar
1/4 c. brown sugar
1/8 tsp. salt
1 tsp. vanilla
1 1/2 c. pecans
1/2 c. milk chocolate chips
1 (9 inch) prepared unbaked pie crust

DIRECTIONS:

Whisk together eggs, syrup, sugars, salt and vanilla until very well blended. Stir in pecans and chocolate chips. Pour into prepared unbaked pie shell. Bake at 325 degrees 30 minutes. Makes 6 to 8 servings.

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INGREDIENTS:

1 (14 oz.) can sweetened condensed milk
1 (8 oz.) Cool Whip, thawed
1/4 c. lemon juice
1 c. pecans, chopped
1 (21 oz.) can cherry pie filling
2 (8 inch) graham crusts

DIRECTIONS:

Combine condensed milk and topping. Gradually stir in lemon juice. Fold in pecans and pie filling into mixture. Spoon into crusts. Chill 2 hours.