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Fudgey Mocha Nut Pie

Fudgey Mocha Nut Pie Recipe

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  • 6 tablespoons butter or margarine
  • 1/3 cup HERSHEY'S Cocoa
  • 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
  • 1/3 cup water
  • 2 eggs, beaten
  • 2 to 3 tablespoons powdered instant coffee
  • 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 1 cup coarsely chopped pecans
  • 1 teaspoon vanilla extract
  • 1 unbaked 9-inch pie crust
  • Sweetened whipped cream (optional)

  • 1. Heat oven to 350°F.
  • 2. Melt butter in medium saucepan over low heat. Add cocoa; stir until smooth. Stir in sweetened condensed milk, water, eggs, instant coffee and chocolate chips; whisk until well blended. Remove from heat.
  • 3. Stir in pecans and vanilla. Pour into unbaked pie crust.
  • 4. Bake 50 minutes or until center is set. Cool completely. Garnish with sweetened whipped cream, if desired. Cover; refrigerate leftover pie. 8 servings.

Fudgey Mocha Nut Pie

Fudgey Mocha Nut Pie

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