Recipe: Decadent Pie (using chocolate, coconut, and pecans with bourbon whipped cream topping)

DECADENT PIE

3/4 cup firmly packed brown sugar
3/4 cup corn syrup
4 squares semi-sweet chocolate
6 tablespoons margarine or butter
3 eggs
1 1/3 cups flaked coconut
1 cup chopped pecans
1 unbaked (9 inch) pie shell
FOR TOPPING:
1 3/4 cups Cool Whip non-dairy whipped topping, thawed
1 tablespoon bourbon (optional)
chocolate shavings (optional)

Preheat oven to 350 degrees F.

Microwave sugar and corn syrup in large microwavable bowl on HIGH 4 minutes or until boiling.

Add chocolate and margarine. Stir until chocolate is completely melted. Cool slightly.

Add eggs, one at a time, beating well after each addition. Stir in coconut and pecans. Pour into pie shell.

Bake for 1 hour or until knife inserted 1 inch from center comes out clean. Cool on wire rack.

TO PREPARE THE TOPPING:
Combine whipped topping and bourbon; spoon or pipe onto pie. Garnish with chocolate shavings if desired.

Servings: 8
Source: Baker's Easiest-Ever Chocolate Recipes