CHOCOLATE HARVEST NUT PIE

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Chocolate Harvest Nut Pie image

This recipe was found in the Dec 2006 cookbooklet, Best Recipes, Hershey's Holiday Favorites! Preparation time does not include time for pie to cool completely!

Provided by Sydney Mike

Categories     Pie

Time 1h5m

Yield 1 9-inch pie, 8 serving(s)

Number Of Ingredients 12

1/2 cup light brown sugar, packed
1/3 cup cocoa powder
1/4 teaspoon salt
1 cup light corn syrup
3 eggs
3 tablespoons unsalted butter, melted (or margarine)
1 1/2 teaspoons pure vanilla extract
1/2 cup pecans, coarsely chopped
1/2 cup walnuts, coarsely chopped
1/4 cup slivered almonds
1 (9 inch) pie crusts, unbaked
2 cups whipped topping (optional)

Steps:

  • Preheat oven to 350 degrees F.
  • In a medium bowl, carefully whisk together brown sugar, cocoa & salt, then add corn syrup, eggs, butter & vanilla, stirring until well blended.
  • Stir in pecans, walnuts & almonds, then pour into unbaked pie crust.
  • Cover edge of pie with foil to prevent overbrowning of the crust, then bake 30 minutes.
  • Remove foil & bake another 25 to 30 minutes or until puffed across the top.
  • Remove from oven & cool completely on a wire rack.
  • If desired, top with whipped topping & additional nuts. Cover leftovers & store in refrigerator.

*** Explore more Chocolate Harvest Nut Pie Recipes »

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