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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 10 min
servings
total:
10 servings
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What You Need

1
 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
3/4
cup  packed brown sugar
3/4
cup  light corn syrup
1/4
cup  margarine, cut up
2
oz.  BAKER'S Semi-Sweet Chocolate
3
 eggs
1
cup  BAKER'S ANGEL FLAKE Coconut
1
cup  chopped PLANTERS Pecans

Make It

HEAT oven to 350°F.

LINE 9-inch pie plate with pie crust as directed on package. 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 and mixture is well blended. Cool slightly.

ADD eggs, 1 at a time, beating well after each addition. Stir in coconut and nuts. 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
Prepare using 1 frozen deep-dish pie crust (9 inch).
Substitute
Prepare using dark corn syrup.
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