Chocolate Harvest Nut Pie |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 2 |
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This recipe was found in the Dec 2006 cookbooklet, Best Recipes, Hershey's Holiday Favorites! Preparation time does not include time for pie to cool completely! Ingredients:
1/2 cup light brown sugar, packed |
1/3 cup cocoa powder |
1/4 teaspoon salt |
1 cup light corn syrup |
3 eggs |
3 tablespoons unsalted butter, melted (or margarine) |
1 1/2 teaspoons pure vanilla extract |
1/2 cup pecans, coarsely chopped |
1/2 cup walnuts, coarsely chopped |
1/4 cup slivered almonds |
1 (9 inch) pie crusts, unbaked |
2 cups whipped topping (optional) |
Directions:
1. Preheat oven to 350 degrees F.
2. In a medium bowl, carefully whisk together brown sugar, cocoa & salt, then add corn syrup, eggs, butter & vanilla, stirring until well blended.
3. Stir in pecans, walnuts & almonds, then pour into unbaked pie crust.
4. Cover edge of pie with foil to prevent overbrowning of the crust, then bake 30 minutes.
5. Remove foil & bake another 25 to 30 minutes or until puffed across the top.
6. Remove from oven & cool completely on a wire rack.
7. If desired, top with whipped topping & additional nuts. Cover leftovers & store in refrigerator.
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