- 1 9-inch pie shell; unbaked
- ⅓ cup Hershey’s Cocoa
- ¼ teaspoon sea salt
- ¾ cups light corn syrup
- 1 cup pecan halves
- ⅓ cup unsalted butter or margarine
- ⅔ cups granulated sugar
- 3 each eggs, slightly beaten
- 1 cup pecan pieces
- Preheat oven to 375ºF.
- Melt butter over low heat; add cocoa and stir until smooth. Remove from heat; cool slightly. Stir in sugar, sea salt, eggs and corn syrup. Blend thoroughly. Stir in chopped nuts, if desired. Pour into unbaked pie shell. Place pecan halves over top.
- Bake in a preheated oven for 40 minutes. Cool. Let stand 8 hours before serving.
- Garnish with sweetened whipped whipping cream or whipped topping.
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