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Dark Fudgey Pecan Pie




Source of Recipe


HERSHEY'S®


List of Ingredients




1 unbaked 9-inch pie crust
1-1/2 cups coarsely chopped pecans
1/2 cup (1 stick) butter or margarine
1 cup light corn syrup
1 cup sugar
1/2 cup HERSHEY'S SPECIAL DARK Cocoa
4 eggs
1 teaspoon vanilla extract


Recipe



1. Heat oven to 325°F. Fit pie crust into 9-inch pie plate according to package directions; fold edges under and crimp. Spread pecans evenly on bottom of pastry shell.

2. Combine butter, corn syrup, sugar and cocoa in medium saucepan; cook over low heat, stirring constantly, until sugar dissolves. Cool slightly. Stir in eggs and vanilla until blended. Pour into crust.

3. Bake 1 hour and 10 minutes or until set. Cool. Serve with whipped cream, if desired. 8 servings.


Note: To prevent overbrowning, cover edge of the pie with foil.