Shelly's Recipe

DARK FUDGY PECAN PIE

Category: Pie - Nut

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 tsp vanilla extract

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

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.

Bake 1 hour and 10 minutes or until set. Cool. Serve with whipped cream, if desired. 8 servings. Note: To prevent over browning, cover edge of the pie with foil.