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Chocolate Coconut Pecan Pie Recipe

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This recipe for Chocolate Coconut Pecan Pie, by , is from The [Unofficial] Ketchum Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Maloney

Category:
Category:

Ingredients:  
Ingredients:  
cup sugar
⅓ cup packed brown sugar
⅓ cup light corn syrup
2 tablespoon ( stick) unsalted butter, melted
1 teaspoon vanilla extract
Pinch of salt
3 large eggs
cup sweetened shredded coconut
cup semisweet chocolate chips
cup pecan halves
1 9-inch frozen deep-dish pie crust

Directions:
Directions:
1. Place large baking sheet on oven rack and preheat oven to 350.
2. Whisk sugar, brown sugar, corn syrup, melted butter, vanilla and salt in large bowl to blend. Whisk in eggs.
3. Stir in coconut, chocolate chips and pecans.
4. Pour filling into frozen pie crust.
5. Place pie on baking sheet in the oven. Bake until crust in golden brown and filling is set in the center, about 40 minutes.
6. Transfer pie to rack and cool slightly, serve warm.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is my favorite pie recipe that always shows up at the Ketchum San Francisco Thanksgiving potluck!

 

 

 

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