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Desserts

Chocolate Coconut Pecan Pie

Chocolate Coconut Pecan Pie recipe
photo by:kraft
Traditional pecan pie is enriched by adding chocolate and coconut to the filling.
time
prep:
15 min
total:
1 hr 5 min
servings
total:
10 servings, 1 slice each
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What You Need

1/2
pkg.  (15 oz.) ready-to-use refrigerated pie crusts (1 crust)
3/4
cup  firmly packed brown sugar
3/4
cup  light or dark corn syrup
1/4
cup  (1/2 stick) margarine
2
oz.  BAKER'S Semi-Sweet Chocolate
3
 eggs
1
cup  BAKER'S ANGEL FLAKE Coconut
1
cup  PLANTERS Chopped Pecans

Make It

PREHEAT oven to 350°F. Prepare pie crust as directed on pkg., using 9-inch pie plate. Microwave sugar and corn syrup in large microwaveable bowl on HIGH 3 min. or until mixture comes to boil. Add margarine and chocolate; stir until chocolate is completely melted. Cool slightly.

ADD eggs, 1 at a time, beating well after each addition. Stir in coconut and pecans. Pour into crust.

BAKE 50 to 55 min. or until filling is set in center. Cool completely on wire rack.

Kraft Kitchens Tips

Size-Wise
Enjoy a serving of this rich and indulgent treat on special occasions.
Substitute
Substitute 1 frozen deep-dish pie crust (9 inch) for the prepared refrigerated pie crust.
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