Pecan Fudge Pie - cooking recipe

Ingredients

1 (9-inch) unbaked pie shell
1 (1 oz.) sq. unsweetened chocolate
1/4 c. oleo
1 (14 oz.) can Eagle Brand
1/2 c. hot water
2 eggs, well beaten
1 tsp. vanilla
1/8 tsp. salt
1 1/4 c. chopped pecans

Preparation

Preheat oven to 350\u00b0.
In saucepan over low heat, melt chocolate and oleo.
Stir in Eagle Brand, hot water and eggs; mix well.
Remove from heat.
Stir in remaining ingredients.
Pour into prepared pastry shell.
Bake for 40 to 45 minutes, or until center is set.
Cool; chill 3 hours.
Top with ice cream. Refrigerate leftovers.