A chocolaty pecan pie garnished with sweetened whipped cream.
INGREDIENTS (for 8 servings):
- 1/3 cup butter
- 2/3 cup white sugar
- 1/2 cup HERSHEY®'S Cocoa Powder
- 3 eggs
- 1 cup light corn syrup
- 1/4 teaspoon salt
- 1 cup chopped pecans
- 1 (9 inch) unbaked pie crust
- 1/2 cup heavy cream, chilled
- 1 tablespoon confectioners' sugar
- 1/4 teaspoon vanilla extract
Heat oven to 375 F.
Melt butter in medium saucepan over low heat; add sugar and cocoa, stirring until well blended. Remove from heat; set aside.
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.
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.
To make 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.
Variation: Fudgey Mocha Pecan Pie: Dissolve 1 teaspoon powdered instant coffee in 1 teaspoon hot water in small bowl; add to pie filling when adding corn syrup and salt.