INGREDIENTS:

1 (9″) pie shell, unbaked
1/4 c. butter
1 (14 oz.) can condensed milk
1/2 c. hot water
1/8 tsp. salt
1 c. flaked coconut, optional
1 (4 oz.) pkg. cooking chocolate squares
2 eggs, slightly beaten
1 tsp. vanilla extract
1/2 c. pecans, chopped

DIRECTIONS:

Preheat oven to 350 degrees. Melt chocolate and butter; remove from heat. In large mixing bowl, combine condensed milk and warm chocolate mixture; mix well. Stir in eggs, hot water, vanilla and salt; mix well.

Pour into crust. Top with pecans and coconut (if desired). Bake 35-40 minutes or until coconut (or top of pie) is lightly browned. Serve warm or chilled. Refrigerate leftovers.

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