Decadent Pie

• 3/4 c. firmly packed brown sugar
• 3/4 c. dark corn syrup
• 4 sq. semi-sweet chocolate
• 6 Tbsp. margarine or butter
• 3 eggs
• 1 1/3 c. flaked coconut
• 1 c. chopped pecans
• 1 3/4 c. nondairy whipped topping, thawed
• 1 unbaked 9-inch pie shell
• 1 Tbsp. bourbon (optional)

1. Cook and stir brown sugar and corn syrup in 3-quart saucepan until boiling.
2. Remove from heat.
3. Add margarine and chocolate; stir until just melted.
4. Cool slightly.
5. Add eggs, one at a time, beating well after each egg is added.
6. Stir in coconut and pecans. Pour into pie shell and bake at 350u0b0 for 1 hour or until knife inserted 1 inch from center comes out clean.
7. Cool on rack. Combine whipped topping and bourbon.
8. Serve with pie.
9. Makes 1 pie.

brown sugar, corn syrup, semisweet chocolate, margarine, eggs, flaked coconut, pecans, nondairy whipped topping, shell, bourbon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=213868 (may not work)