Fudgey Pecan Pie
- 1/3 cup butter or margarine 2/3 cup sugar 1/2 cup HERSHEY'S Cocoa 3 eggs 1 cup light corn syrup 1/4 teaspoon salt 1 cup chopped pecans 1 unbaked 9-inch pie crust SWEETENED WHIPPED CREAM (recipe follows) Additional chopped pecans or pecan halves (optional)
1 Heat oven to 375°F.
2 Melt butter in medium saucepan over low heat; add sugar and cocoa, stirring until well blended. Remove from heat; set aside.
3 Beat eggs slightly in medium bowl. Stir in corn syrup and salt. Add cocoa mixture; blend well. Stir in chopped pecans. Pour into unbaked pie crust.
4 Bake 45 to 50 minutes or until set. Cool. For a crispy top on pie, cool and serve. For a softer top on pie, cool and cover; let stand about 8 hours before serving. Garnish with SWEETENED WHIPPED CREAM and pecans, if desired. 8 servings.
SWEETENED WHIPPED CREAM: Stir together 1/2 cup cold whipping cream, 1 tablespoon powdered sugar and 1/4 teaspoon vanilla extract in small bowl; beat until stiff. About 1 cup topping.