Traditional pecan pie is enriched by adding chocolate and coconut to the filling.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3/4 cup packed brown sugar
3/4 cup light corn syrup
1/4 cup non-hydrogenated margarine
2 oz. Baker's Semi-Sweet Chocolate
1 ready-to-use refrigerated pie crust (1/2 of 400-g pkg.)
1 cup sweetened flaked coconut
1 cup chopped pecans
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How do I make it ?
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.
Heat oven to 350°F. Line 9-inch pie plate with pie crust as directed on package.
Add eggs, 1 at a time, to chocolate mixture, beating well after each addition. Stir in coconut and nuts. Pour into crust.
Bake 50 to 55 min. or until filling is set in centre. Cool completely.
Kraft Kitchen Tips!
Top each serving with a dollop of thawed Cool Whip Whipped Topping.
Prepare using 1 frozen deep-dish pie crust (9 inch).
Prepare using dark corn syrup.
Calories From Fat
% Daily Value
Fat 20 g
Saturated fat 5 g
Cholesterol 45 mg
Sodium 160 mg
Carbohydrate 46 g
Fibre 2 g
Sugars 25 g
Protein 4 g
12 servings, 1 piece (93 g) each
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.