1   9 inch, unbaked Pie Shell

 1/3  cup  Butter or Margarine
 1/3  cup  Hershey's cocoa
 2/3  cup  Sugar
 ¼   tsp  Salt
 3        Eggs [slightly beaten]
 ¾   cup  Light corn syrup
 1   cup  Chopped Pecans  [optional]
 1   cup  Pecan halves
 
 
 

Prepare pastry shell; set aside.  Heat oven to 375°.

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.

Garnish with sweetened whipped cream.