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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This rich, fudgy pie came from an aunt of a good friend. The recipe makes two pies, which seem to quickly disappear at holiday gatherings. Jo Ellen Greenhaw, Athens, Alabama Ingredients:
2 unbaked pastry shells (9 inches) |
4 eggs |
2 cups sugar |
1 cup butter, cubed |
1 cup (6 ounces) semisweet chocolate chips |
1 cup chopped pecans |
1 cup flaked coconut |
1 teaspoon vanilla extract |
Directions:
1. Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove from oven and set aside; remove foil. Reduce heat to 350°.
2. In a large heavy saucepan over medium heat, whisk eggs and sugar until blended. Add butter and chocolate chips; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Stir in the pecans, coconut and vanilla.
3. Pour into pie shells. Cover edges of pastry with foil. Bake at 350° for 20-25 minutes or until puffed. Yield: 2 pies (6-8 servings each).
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