Toasted Coconut-Chocolate Chunk Pecan Pie Recipe

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This recipe for Toasted Coconut-Chocolate Chunk Pecan Pie is from The Wooley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Desserts, Pies, Cakes and Cookies

Ingredients:	Ingredients: 1 15 oz. pkg. refrigerated piecrusts ⅓ c. butter or margarine, melted 1 c. sugar 1 c. light corn syrup ¼ tsp. salt 1 ½ c. pecan halves 1 c. sweetened flaked coconut, toasted ¾ c. semisweet chocolate chunks or morsels

Directions:	Directions: Unroll 1 piecrust, and place on a lightly floured surface, lightly brush top crust with water. Unroll remaining crust, and place over bottom crust; gently roll into a 10 inch circle. Fit into a 9" deep-dish pie plate; 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 325º for 1 hour and 15 minutes or until set, shielding crust with aluminum foil if necessary. Cool completely on a wire rack.

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Toasted Coconut-Chocolate Chunk Pecan Pie Recipe

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Ingredients:

Ingredients:

Directions:

Directions: