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1. Preheat oven to 350 F.
2. In large bowl, combine light brown sugar, cocoa, and salt.
3. Stir in corn syrup, eggs, butter, and vanilla extract.
4. Add nuts to mixture and stir to combine.
5. Pour chocolate harvest nut mixture into unbaked pie crust.
6. Cover edge around pie crust with foil to avoid burning.
7. Bake 30 minutes.
8. Remove foil and bake 30 additional minutes.
9. Remove pie from oven to wire rack. Cool.
10. Leftovers should be stored in the refrigerator.
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