| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
St. Louis |
St. louis p, Post1 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Light brown sugar; (packed) |
| 1/3 |
c |
Unsweetened cocoa powder |
| 1/4 |
ts |
Salt |
| 1 |
c |
Light corn syrup |
| 3 |
|
Eggs |
| 3 |
tb |
Butter or margarine; melted |
| 1 1/2 |
ts |
Vanilla |
| 1/2 |
c |
Coarsely chopped pecans |
| 1/2 |
c |
Coarsely chopped walnuts |
| 1/4 |
c |
Slivered almonds |
| 1 |
|
Unbaked 9-inch pie crust |
|
|
Whipped topping; optional |
INSTRUCTIONS
Preheat oven to 350 degrees. Stir together brown sugar, cocoa powder
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, cover edge of crust with foil. Bake
30 minutes. Remove foil. Bake additional 25 to 30 minutes or until
puffed across top. Remove from oven to wire rack. Let cool
completely. Garnish with whipped topping. Cover and store leftover
pie in refrigerator. Yield: 1 pie.
Recipe Source: St. Louis Post-Dispatch - 11-23-1998 This recipe is
from Hershey's
Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
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