1/3 cup butter
2/3 cup sugar
1/3 cup Hershey's cocoa
3 eggs
1 cup light corn syrup
1/4 tsp. salt
1 cup chopped pecans
1 (9-inch) unbaked pie crust
whipped topping of your choice

Melt butter; add sugar and cocoa, stirring until well blended. Remove from heat and set aside. Beat eggs slightly; stir in syrup and salt. Add cocoa mixture; blend well. Stir in pecans. Pour into pie crust. Bake at 375°F for 45 to 50 minutes or until set. Cool; let stand 8 hours before serving. Garnish with whipped topping.

Serves 8.