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