Chocolate, Cashew and Coconut Pie

• 1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
• 4 eggs
• 1 cup light corn syrup
• 1/4 cup butter, melted
• 1 tsp. vanilla
• 1 cup whipping cream, divided
• 1 cup packed brown sugar
• 2 Tbsp. flour
• 2 cups PLANTERS Cashews
• 1-1/2 cups BAKER'S ANGEL FLAKE Coconut
• 1 pkg. (4 oz.) BAKER'S Bittersweet Chocolate, broken into pieces

1. Heat oven to 375 degrees F.
2. Prepare crust in 9-inch pie plate as directed on package for one-crust filled pie.
3. Whisk next 4 ingredients and 1/2 cup cream in medium bowl until blended.
4. Add sugar and flour; mix well.
5. Stir in nuts and coconut.
6. Pour into crust.
7. Bake 40 to 45 min.
8. or until top is puffed and lightly browned.
9. Cool completely.
10. Microwave chocolate and remaining cream in microwaveable bowl on HIGH 2 min.
11. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended.
12. Pour over pie; spread to completely cover pie.

ready, eggs, light corn syrup, butter, vanilla, whipping cream, brown sugar, flour, cashews, s angel, s bittersweet chocolate

Taken from www.kraftrecipes.com/recipes/chocolate-cashew-coconut-pie-184640.aspx (may not work)