Chocolate Harvest Nut Pie

Ingredients

 * 1/2 	cup  	Packed light brown sugar
 * 1/3 	cup 	HERSHEY'S cocoa
 * 1/4 	tsp 	salt
 * 1 	cup 	light corn syrup
 * 3 		eggs
 * 3 	tbsp 	butter or margarine, melted
 * 1 1/2 	tsp 	vanilla extract
 * 1/2 	cup 	Coarsely chopped pecans
 * 1/2 	cup 	Coarsely chopped walnuts
 * 1/4 	cup 	slivered almonds
 * 1 		Unbaked 9-inch pie crust
 * Whipped topping (optional)

Directions

 * 1) Heat oven to 350°F. Stir together brown sugar, cocoa and salt.
 * 2) Add corn syrup, eggs, butter and vanilla; stir until well blended.
 * 3) Stir in pecans, walnuts and almonds.
 * 4) Pour into unbaked pie crust.
 * 5) To prevent overbrowning of crust, cover edge of pie with foil.
 * 6) Bake 30 minutes.
 * 7) Remove foil.
 * 8) Bake additional 25 to 30 minutes or until puffed across top.
 * 9) Remove from oven to wire rack.
 * 10) Cool completely.
 * 11) Garnish with whipped topping and additional nuts, if desired.
 * 12) Cover; store leftover pie in refrigerator.