Ingredients
1/2 cup sugar
1/3 cup Hershey\\\'s Cocoa
1/3 cup unsifted all-purpose flour
1/4 tsp salt
1 1/4 cups light corn syrup
3 eggs
3 Tbsp butter or margarine, melted
1 1/2 tsp vanilla
1/2 cup chopped pecans
9-inch unbaked pastry shell
Pecan halves (for decoration)

Combine sugar, cocoa, flour, salt, corn syrup, eggs, melted butter and vanilla in large mixer bowl; beat 30 seconds on medium speed (do not overbeat).  Stir in chopped pecans.

Pour into unbaked pastry shell.  Bake at 350 for 55 to 60 minutes; immediately arrange pecan halves on top.  Cool.  (For fullest flavor, cover and let stand one day before serving.)

VARIATION

Fudge Walnut Pie: Substitute dark corn syrup for light corn syrup, 1 tablespoon imitaion maple flavor for vanilla and chopped walnuts and walnut halves for chopped pecans and pecan halves.  Prepare and bake as directed above.

copyright - 1988, Hershey\\\'s Chocolate Classics