In large bowl, stir together first 5 ingredients until well blended. Stir in pecan halves. Pour into pie shell. Bake in 350 degree oven for 50 minutes.
Cut back to 325 degrees if using glass pie pan.
Combine dry ingredients in large mixer bowl. Add eggs, milk, oil & vanilla. Beat at medium speed 2 minutes. Stir in boiling water (batter will be very thin). Pour into 2 greased pans. Bake at 350 degrees for 30 to 35 minutes for layer cakes, 35 to 40 minutes for 13x9 inch pan.
Combine sugar, cocoa, flour, cornstarch and salt in saucepan. Add 2 beaten egg yolks and milk. Cook until thick. Add butter and vanilla. Continue cooking until thick again. Pour into baked pie shell and let cool. Top with cool whip
Line an 8 inch square baking ban with aluminum foil, extending foil over two sides of pan, grease foil. Combine chocolate and condensed milk in a large microwave-safe bowl. Microwave on high power (100%) 2 minutes or until chocolate softens, stirring after each minute. Stie mixture until chocolate melts. Stir in pecans, coconut, and vanilla. Spread mixture into prepared pan. Cover and chill 2 hours or until firm. Cut into 1-inch squares. Store in an airtight container in a cool place.
Yield: about 4 dozen pieces
In a medium heavy saucepan, mix the brown sugar and evaporated milk. Cook and stir the mixture over medium heat to boiling. Clip a candy thermometer to the side of the pan.
Cook and stir the candy till it reaches 234 degrees, soft ball stage (this should take about 10 minutes). Stir in butter and pecans. Let candy stand for 10 minutes. With a spoon, beat candy vigorously till thick but still glossy (about 3 minutes).
Very quickly drop candy by spoonfuls onto foil or waxed paper. If candy becomes too stiff, stir in a few drops of hot water. Cool. Store tightly covered.
Makes about 20 pralines.
In small bowl, combine ingredients until smooth. Spoon over top of cake.
In small mixing bowl beat cream cheese, margarine or butter, and vanilla till smooth. Gradually add powered sugar, beating till smooth. Stir in pecans. (for 13x9x2-inch cake, cut frosting ingredient amounts in half.)
Makes 2 cups.