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Toasted Coconut - Chocolate Chunk Pecan Pie Recipe

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

Contributor:  
Contributor:  
Kaely Blay Tippen
Added: Monday, March 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (15 oz) pkg refrigerated piecrusts;
1/3 c melted butter or margarine;
1 c sugar;
1 c light corn syrup;
4 large eggs (lightly beaten);
1 tsp vanilla;
1/4 tsp salt;
1 1/2 c pecan halves;
1 c sweeteded flake coconut (toasted);
3/4 c 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 9" pie pan and set aside.

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

Bake at 350 for 1 hour 15 minutes or until set, shielding crust after 45 minutes with foil if necssary. Cool completely on wire rack.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
This is very easy to make - and definitely a favorite!!

 

 

 

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