COCOA PECAN PIE

9-inch unbaked pastry shell
1 cup sugar
1/3 cup cocoa
1/4 cup flour
1/2 tsp. salt
3 eggs, well beaten
3/4 cup dark corn syrup
3/4 cup light cream
1/4 cup melted butter
1 tsp. vanilla
1 cup pecan halves

Combine the sugar, cocoa, flour and salt in small bowl and set aside. Combine the eggs, corn syrup, cream, melted butter and vanilla in a large mixing bowl. Add the dry ingredients, stirring until smooth. Stir in the pecan halves. Pour into the pastry shell. Bake at 325 for 60 to 70 minutes until center is firm to the touch. Cool and serve with whipped cream or ice cream.

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