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Dark Fudgey Pecan Pie

Dark Fudgey Pecan Pie Recipe

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  • 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 teaspoon vanilla extract

  • 1. Heat oven to 325°F. Fit pie crust into 9-inch pie plate according to package directions; fold edges under and crimp. Spread pecans evenly on bottom of pastry shell.
  • 2. 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.
  • 3. Bake 1 hour and 10 minutes or until set. Cool. Serve with whipped cream, if desired. 8 servings.
  • Note: To prevent overbrowning, cover edge of the pie with foil.

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Dark Fudgey Pecan Pie

Dark Fudgey Pecan Pie

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