Dark Chocolate Pecan Pie

HERSHEY'S Dark Chocolate Mousse provides a delicious end-of-the-meal treat, thanks to HERSHEY'S SPECIAL DARK Cocoa. Garnish with a strawberry or raspberry for that perfect final touch. Suitable for any occasion.

Ingredients

	Amount Per Serving	% DV *
Calories	610
Calories from Fat	370
Total Fat	41 g	63% DV
Saturated Fat	16 g	80% DV
Trans Fat	0 g
Cholesterol	95 mg	32% DV
Sodium	270 mg	11% DV
Total Carbohydrates	61 g	20% DV
Dietary Fiber	6.0 g	24% DV
Sugars	44 g
Protein	9 g
Vitamin A		6% DV
Vitamin C		0% DV
Calcium	0 mg	4% DV
Iron		20% DV

Amount Per Serving

% DV *

Calories

610

Calories from Fat

370

Total Fat

41 g

63% DV

Saturated Fat

16 g

80% DV

Trans Fat

0 g

Cholesterol

95 mg

32% DV

Sodium

270 mg

11% DV

Total Carbohydrates

61 g

20% DV

Dietary Fiber

6.0 g

24% DV

Sugars

44 g

Protein

9 g

Vitamin A

6% DV

Vitamin C

0% DV

Calcium

0 mg

4% DV

Iron

20% DV

	Amount Per Serving	% DV *
Calories	610
Calories from Fat	370
Total Fat	41 g	63% DV
Saturated Fat	16 g	80% DV
Trans Fat	0 g
Cholesterol	95 mg	32% DV
Sodium	270 mg	11% DV
Total Carbohydrates	61 g	20% DV
Dietary Fiber	6.0 g	24% DV
Sugars	44 g
Protein	9 g
Vitamin A		6% DV
Vitamin C		0% DV
Calcium	0 mg	4% DV
Iron		20% DV

Amount Per Serving

% DV *

Calories

610

Calories from Fat

370

Total Fat

41 g

63% DV

Saturated Fat

16 g

80% DV

Trans Fat

0 g

Cholesterol

95 mg

32% DV

Sodium

270 mg

11% DV

Total Carbohydrates

61 g

20% DV

Dietary Fiber

6.0 g

24% DV

Sugars

44 g

Protein

9 g

Vitamin A

6% DV

Vitamin C

0% DV

Calcium

0 mg

4% DV

Iron

20% DV

1 unbaked 9-inch pie crust

1-1/2 cups HERSHEY'S SPECIAL DARK Chocolate Chips

1-1/2 cups pecan halves or pieces

1 tablespoon all-purpose flour

1/4 cup butter (1/2 stick), softened

1/3 cup packed light brown sugar

3 eggs

1/3 cup dark corn syrup

2 teaspoons vanilla extract

1/4 teaspoon salt

Directions

1. Heat oven to 350°F. Prick bottom and sides of pie crust with fork. Press heavy-duty aluminum foil onto bottom and around side of pie crust; fill with uncooked rice or beans. Bake 10 minutes; remove foil and rice. Bake additional 7 minutes or until pale golden brown. Cool on wire rack.

2. Reduce oven temperature to 325°F. Stir together chocolate chips, pecans and flour in medium bowl; set aside.

3. Beat butter and sugar in large mixer bowl until well blended. Add eggs, one at a time, beating well after each addition. Beat in corn syrup, vanilla and salt, beating just until blended. (Mixture may look curdled.) Stir in pecan mixture. Pour mixture into baked pie crust.

4. Bake 45 to 50 minutes or until outer edges of pie are set and a wooden pick inserted in the center comes out with just melted chocolate. Center will still be jiggly. Cool completely on wire rack. Cover; store up to 2 days at room temperature or if storing longer, refrigerate. Makes 8 servings.