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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 Wooley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherry Turner

Category:
Category:

Ingredients:  
Ingredients:  
1 15 oz. pkg. refrigerated piecrusts
⅓ c. butter or margarine, melted
1 c. sugar
1 c. light corn syrup
tsp. salt
1 c. pecan halves
1 c. sweetened flaked coconut, toasted
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 325 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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