Chocolate Harvest Nut Pie

Recipe Ingredients

1/2 cup	80g / 2.8oz	Light brown sugar - (packed)
1/3 cup	36g / 1.3oz	Unsweetened cocoa powder
1/4 teaspoon	1.3ml	Salt
1 cup	328g / 11oz	Light corn syrup
3		Eggs
3 tablespoons	45ml	Butter or margarine - melted
1 1/2 teaspoons	7.5ml	Vanilla
1/2 cup	73g / 2.6oz	Coarsely chopped pecans
1/2 cup	73g / 2.6oz	Coarsely chopped walnuts
1/4 cup	23g / 0.8oz	Slivered almonds
1		Unbaked 9-inch pie crust
		Whipped topping - optional

Recipe Instructions

Preheat oven to 350 degrees.

Stir together brown sugar, cocoa powder 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, cover edge of crust with foil. Bake 30 minutes. Remove foil. Bake additional 25 to 30 minutes or until puffed across top.

Remove from oven to wire rack. Let cool completely. Garnish with whipped topping. Cover and store leftover pie in refrigerator.

Yield: 1 pie.

Source:
St. Louis Post-Dispatch - 11-23-1998 - This recipe is from Hershey's

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