Crunchy pecans top the sweet fudge filling on this twist on pecan pie. HERSHEY'S Cocoa is the simple addition that takes a pie you know and love and turns it into something even better. Add whipped cream on top for the perfect Thanksgiving Day dessert.
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.
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.
Fudgy 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.
*The % Daily Value tells you how much a nutrient in aserving of food contributes to a daily diet. 2,000 caloriesa day is used for general nutrition advice.
Nutrition information does not include optional ingredients or recipe variations.