1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.) Or homemade crust
3/4 cup packed brown sugar
3/4 cup light corn syrup
1/4 cup butter or margarine, cut up
2 oz. BAKER’S Semi-Sweet Chocolate (chopped )
1 cup sweetened flaked coconut
1 cup chopped Pecan
Heat oven to 350°F.
Line 9-inch pie plate with pie crust . 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.
Cover the edge of pie crust with foil ( I always use the non-stick type foil for my pies ) bake 50 to 55 min.(( REMOVE foil from edges during last 20 min. of baking )) or until filling is set in center. Cool completely on wire rack.