Friday, November 20, 2009


This is an old recipe from the back of a Hershey's Cocoa can many years ago.

1 9-inch unbaked pie shell
1/3 cup butter or margarine
1/3 cup Hershey's cocoa
2/3 cup sugar
1/4 tsp salt
3 eggs, slightly beaten
3/4 cup light corn syrup
1 cup chopped pecans, optional
1 cup pecan halves

Prepare the pie shell and set aside.

Heat the oven to 375 degrees.

In a medium saucepan over low heat melt the butter. Add the cocoa to the butter and stir until the mixture is smooth. Remove the saucepan from the heat; cool slightly. Stir in the sugar, salt, eggs, and corn syrup; blend thoroughly. Stir in the chopped nuts, if desired. Pour the mixture into the prepared pie shell. Place the pecan halves over the top of the mixture. Bake for 40 minutes at 375 degrees. Cool completely. Cover and let stand about 8 hours before serving. Top the slices of pie with whipped cream, if desired.

Yield: 8 servings

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