9 inch unbaked pastry shell
1/3 c. butter
1/3 c. Hershey's cocoa
2/3 c. sugar
1/4 tsp. salt
3 eggs, slightly beaten
3/4 c. light corn syrup
1 c. chopped pecans, optional
1 c. pecan halves

Prepare pastry shell; set aside. Heat oven to 375 degrees. In medium saucepan over low heat, melt butter; add cocoa and stir until mixture is smooth. Remove from heat; cool slightly. Stir in sugar, salt, eggs and corn syrup; blend thoroughly. Stir in chopped nuts, if desired. Pour into unbaked pastry shell. Place pecan halves over top. Bake 40 minutes. Cool. Cover; let stand about 8 hours before serving.