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Chocolate: Harvest Nut Pie




Source of Recipe


Hershey's


List of Ingredients




1/2 cup packed light brown sugar
• 1/3 cup HERSHEY'S Cocoa
• 1/4 teaspoon salt
• 1 cup light corn syrup
• 3 eggs
• 3 tablespoons butter or margarine, melted
• 1-1/2 teaspoons vanilla extract
• 1/2 cup coarsely chopped pecans
• 1/2 cup coarsely chopped walnuts
• 1/4 cup slivered almonds
• 1 unbaked 9-inch pie crust
• Whipped topping (optional)


Recipe



1. Heat oven to 350°F. Stir together brown sugar, cocoa and salt. Add corn syrup, eggs, butter and vanilla; stir until well blended. Stir in pecans, walnuts and almonds. Pour into unbaked pie crust. To prevent overbrowning of crust, cover edge of pie with foil.

2. Bake 30 minutes. Remove foil. Bake additional 25 to 30 minutes or until puffed across top. Remove from oven to wire rack. Cool completely.

3. Garnish with whipped topping and additional nuts, if desired. Cover; store leftover pie in refrigerator.

YIELD: 8 Servings