"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Toasted Coconut-Chocolate Chunk Pecan Pie Recipe

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This recipe for Toasted Coconut-Chocolate Chunk Pecan Pie, by , is from Celebrations with Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Olson
Added: Thursday, March 22, 2007

Category:
Category:

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

Directions:
Directions:
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" pieplate according to package directions; fold edges under, and crimp. Set aside. 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 wire rack.

Number Of Servings:
Number Of Servings:
8 - 10

 

 

 

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