1/3 c Butter 1 c Chopped pecans
2/3 c Sugar 1 ea 9-inch Pie Crust, Unbaked
1/3 c Cocoa 1 ea Recipe Sweetened Whipped
3 ea Eggs -Cream
1 c Light corn syrup Pecan Halves (optional)
1/4 t Salt
Heat oven to 375 degrees. In medium saucepan over low heat, melt
butter; add sugar and cocoa, stirring until well blended. Remove
from heat; set aside. In medium bowl, beat eggs slightly. Stir in
corn syrup and salt. Add cocoa mixture; blend well. Stir in chopped
pecans. Pour into unbaked pie crust. Bake in a 375-degree oven for
45-50 minutes or until set. Cool. Cover, let stand 8 hours before
serving. Garnish with whipped cream and pecans halves, if desired.
Makes 8 servings. Sweetened Whipped Cream: In a small mixer bowl,
stir together 1/2 cup cold whipping cream, 1 tablespoon powdered
sugar and 1/4 teaspoon vanilla extract; beat until stiff. Makes about
1 cup topping. NOTE: For Fudgey Mocha Pecan Pie, in a small cup or
bowl, dissolve 1 teaspoon powdered instant coffee in 1 teaspoon hot
water; add to pie when adding corn syrup and salt.
Yields
8 servings