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Chocolate Harvest Nut Pie

Chocolate Harvest Nut Pie Recipe

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  • 1/2 cup packed light brown sugar
  • 1/3 cup HERSHEY'S Cocoa
  • 1/4 teaspoon salt
  • 1 cup light corn syrup
  • 3 eggs
  • 3 tablespoons butter or margarine, melted
  • 1-1/2 teaspoons vanilla extract
  • 1/2 cup coarsely chopped pecans
  • 1/2 cup coarsely chopped walnuts
  • 1/4 cup slivered almonds
  • 1 unbaked 9-inch pie crust
  • Whipped topping (optional)

  • 1. Heat oven to 350°F. Stir together brown sugar, cocoa and salt. Add corn syrup, eggs, butter and vanilla; stir until well blended. Stir in pecans, walnuts and almonds. Pour into unbaked pie crust. To prevent overbrowning of crust, cover edge of pie with foil.
  • 2. Bake 30 minutes. Remove foil. Bake additional 25 to 30 minutes or until puffed across top. Remove from oven to wire rack. Cool completely.
  • 3. Garnish with whipped topping and additional nuts, if desired. Cover; store leftover pie in refrigerator. 8 servings.

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Chocolate Harvest Nut Pie

Chocolate Harvest Nut Pie

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