#1559 - Fudge Nut Pie

(by Shirley McNevich)

1 unbaked 9" pie crust dough
6 TBSP butter
1/3 cup Hershey's cocoa
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1/3 cup water
2 beaten eggs
2 to 3 TBSP instant coffee crystals
1 cup Nestle's semi-sweet chocolate bits
1/3 cup chopped pecans
2 tsp. vanilla

Grease a 9" pie plate, insert pie crust dough, spray the inside of the dough with Pam, and flute the edges. In a saucepan over low heat add butter and cocoa--stir and melt until smooth. Add Eagle brand milk, water, beaten eggs, instant coffee, chocolate bits--stir and cook until well blended and melted. Remove from heat--add pecans and vanilla--stir. Pour the whole mixture into the unbaked pie crust. Bake at 350 degrees for 45-50 minutes or until center is set.