Chocolate-Coconut Pecan Pie

• 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

1. Heat oven to 350F.
2. Line 9-inch pie plate with pie crust as directed on package.
3. Microwave sugar and corn syrup in large microwaveable bowl on HIGH 3 min.
4. or until mixture comes to boil.
5. Add margarine and chocolate; stir until chocolate is completely melted and mixture is well blended.
6. Cool slightly.
7. Add eggs, 1 at a time, beating well after each addition.
8. Stir in coconut and nuts.
9. Pour into crust.
10. Bake 50 to 55 min.
11. or until filling is set in center.
12. Cool completely on wire rack.

ready, brown sugar, light corn syrup, margarine, chocolate, eggs, s angel, pecans

Taken from www.kraftrecipes.com/recipes/-9500.aspx (may not work)