Toasted Coconut-Chocolate Chunk Pecan Pie

recipe
A long, slow bake time yields deep-dish chocolate paradise.

Yield:

8 to 10 servings

Recipe from

Oxmoor House

Recipe Time

Prep: 7 Minutes
Cook: 1 Hour, 15 Minutes

Ingredients

1 (15-ounce) package refrigerated piecrusts
1/3 cup butter or margarine, melted
1 cup sugar
1 cup light corn syrup
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups pecan halves
1 cup sweetened flaked coconut, toasted
3/4 cup semisweet chocolate chunks or morsels

Preparation

Unroll 1 piecrust, and place on a lightly floured surface; lightly brush top of crust with water. Unroll remaining crust, and place over bottom crust; gently roll into a 10" circle. Fit into a 9" deep-dish pieplate; fold edges under, and crimp.

Stir together butter and next 5 ingredients in a large bowl; stir well. Stir in pecans and remaining ingredients. Pour filling into piecrust.

Bake at 325° for 1 hour and 15 minutes or until set, shielding crust after 45 minutes with aluminum foil, if necessary. Cool completely on a wire rack.

Note:

Christmas With Southern Living 2006

June 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note