Chocolate Chess Pie

One 9-inch single pie crust
1-1/2 Cups granulated sugar
4 Tbsp Organic Cocoa Powder, Dutch Processed
1/2 Cup unsalted butter, melted
1 can (5 oz) evaporated milk
2 eggs, beaten
1 tsp Vanilla Extract, Bourbon Island
3/4 Cup pecans, chopped


Preheat oven to 400°F.

Mix together sugar, cocoa, and melted butter. Keep stirring to smooth out the mixture. Stir in can of evaporated milk, beaten eggs, vanilla, and chopped pecans.

Pour chocolate nut mixture into unbaked pie shell. Bake for 10 minutes. Reduce oven temp to 325 degrees, and bake for an additional 30 minutes. Remove pie from oven, and allow to cool on a wire rack for at least one hour.

Serve with cold, fresh whipped cream.