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
Heat oven to 350°F. Stir together brown sugar, cocoa 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 of crust, cover edge of pie with foil. Bake 30 minutes.  Remove foil. Bake additional 25 to 30 minutes or until puffed across top. Remove from oven to wire rack. Cool completely. Garnish with whipped topping and additional nuts, if desired. Cover; store leftover pie in refrigerator.