German Chocolate Pecan Pie

Makes 4 pies

Deep, rich chocolate blends with this southern-style classic.

Bake Time

30 to 35 minutes

Ingredients

1 pound sweet dark (German) chocolate

8 ounces butter OR margarine

1 pound, 12 ounces fresh OR thawed frozen whole eggs

6-1/2 ounces sugar

2 ounces all-purpose flour

2 teaspoons salt

32 fluid ounces Karo® Light Corn Syrup

OR Karo® Dark Corn Syrup

1-1/2 tablespoons pure vanilla extract

4 (9-inch) unbaked deep dish pie crust

9 ounces flaked coconut, toasted

12 ounces chopped pecans

Toasted coconut, optional

Directions

Melt chocolate and butter in heavy saucepan over low heat. Beat eggs, sugar, four and salt until creamy with mixer using flat paddle on low speed. Blend in corn syrup, chocolate mixture and vanilla. Portion filling into pie crusts.

Combine coconut and pecans; sprinkle over filling.

Bake at 350ºF for 30 to 35 minutes or until set. Center of pie should spring back when lightly tapped. Cool to room temperature on wire rack. Garnish with toasted coconut, if desired.