Traditional pecan pie is enriched by adding chocolate and coconut to the filling.
What You Need
Original recipe yields 10 servings
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 egg s
1 cup BAKER'S ANGEL FLAKE Coconut
1 cup chopped PLANTERS Pecans
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Let's 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.
Enjoy a serving of this rich and indulgent treat on special occasions.
Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.
Prepare using 1 frozen deep-dish pie crust (9 inch).
Prepare using dark corn syrup.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 53g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.