Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Syrup | not in our table | 0 |
| Pie Crust | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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.