1-1/3 cups flaked coconut (I use Baker's Angel Flake)
1 cup chopped pecans or walnuts
1 unbaked 9-inch pie shell
1-3/4 cups thawed whipped topping
1 Tbsp. bourbon (optional)
Chocolate shavings (optional)
Directions
Heat oven to 350 degrees F. Microwave brown 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 nuts. Pour into pie shell.
Bake 1 hour or until knife inserted 1-inch from center comes out clean. Cool on wire rack. Combine whipped topping and bourbon; spoon or pipe onto pie. Garnish with chocolate shavings.
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