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2/3 cup dark-colored corn syrup 1/2 cup sugar 1/2 cup butter or margarine 4 eggs 1/4 cup all-purpose flour l teaspoon vanilla l unbaked 9 inch deep-dish pie shell 6 ounce package (l cup) semisweet chocolate pieces 1-1/3 cup flaked coconut 1 cup pecan pieces whipped cream (optional) In a small saucepan, stir together cornsyrup and sugar. Cook and stir over medium heat until sugar is melted and mixture boils; remove from heat. Stir in butter until melted. Set aside to cool slightly, about 10 minutes. Meanwhile, in a large mixing bowl, beat eggs, flour and vanilla on medium speed with electric mixer until mixture is blended and smooth. Add corn syrup mixture in a slow, steady stream, beating constantly. Stir in chocolate pieces, coconut and pecans. Pour mixture into pie shell, spreading evenly. Cover edge of pastry shell with strips of foil. Bake in a 325 over for approx. l hour. Remove foil; bake for 20 minutes more or until filling is set in center and slightly puffed. Cool completely on wire rack. Serve with whipped cream, if desired. |
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