Chocolate Harvest Nut Pie

Chocolate Harvest Nut Pie

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 30  Minutes

Ingredients

  Amount Per Serving % DV *
Calories470
Calories from Fat210
Total Fat23 g35% DV
Saturated Fat6 g30% DV
Trans Fat0 g
Cholesterol90 mg30% DV
Sodium250 mg10% DV
Total Carbohydrates63 g21% DV
Dietary Fiber3.0 g12% DV
Sugars48 g
Protein7 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron15% DV
  Amount Per Serving % DV *
Calories470
Calories from Fat210
Total Fat23 g35% DV
Saturated Fat6 g30% DV
Trans Fat0 g
Cholesterol90 mg30% DV
Sodium250 mg10% DV
Total Carbohydrates63 g21% DV
Dietary Fiber3.0 g12% DV
Sugars48 g
Protein7 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron15% DV
  • 3 tablespoons butter or margarine , melted
  • 1-1/2 teaspoons vanilla extract
  • 1 cup light corn syrup
  • 1/2 cup walnuts coarsely chopped
  • 1/4 cup slivered almonds
  • 1/2 cup light brown sugar packed
  • 1 unbaked 9-inch pie crust
  • 1/2 cup pecans coarsely chopped
  • 1/4 teaspoon salt
  • Whipped topping (optional)
  • 1/3 cup HERSHEY'S Cocoa
  • 3 eggs

Directions

  • 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. Makes 8 servings.
Ingredients sitting on a table

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