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