1 (9-inch) unbaked pastry shell
1/3 c. butter
1/3 c. Hershey's cocoa
1/2 c. sugar
1/4 tsp. salt
3 eggs, slightly beaten
3/4 c. light corn syrup
1 c. chopped pecans
1 tsp. vanilla
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; pour into unbaked pastry shell. Place pecan halves over top.

Bake 40 minutes; cool. Cover; let stand about 8 hours before serving. Garnish with sweetened whipped cream. Makes 8 servings.