1 ea 9″ unbaked pie shell 1/3 c Butter or margarine
1/3 c Hershey’s cocoa 2/3 c Sugar
1/4 ts Salt 3 ea Eggs, slightly beaten
3/4 c Light corn syrup 1 c Chopped pecans, optional
1 c Pecan halves

Heat oven to 375 degrees. Melt butter over low heat; add cocoa and stir until
smooth. Remove from heat; cool slightly. Stir in sugar, salt, eggs and corn
syrup. Blend thoroughly. Stir in chopped nuts, if desired. Pour into unbaked
pie shell. Place pecan halves over top. Bake for 40 minutes. Cool Let stand 8
hours before serving. Garnish with sweetened whipped whipping cream or
whipped topping.

Yields
8 servings