Coconut-Chocolate Pecan Pie |
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Prep Time: 35 Minutes Cook Time: 50 Minutes |
Ready In: 85 Minutes Servings: 6 |
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From Ingredients:
1 1/4 cups all-purpose flour |
1/4 teaspoon salt |
1/3 cup shortening |
4 -5 tablespoons cold water |
3 eggs |
1 cup light corn syrup |
2/3 cup brown sugar, packed |
1/3 cup butter, melted |
1 teaspoon vanilla |
1/4 teaspoon salt |
1 cup semisweet chocolate piece |
1 cup flaked coconut |
1 cup pecans or 1 cup walnut pieces |
whipped cream (optional) |
toasted flaked coconut (optional) |
Directions:
1. Prepare Pastry for Single-Crust Pie - In a bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of water at a time over the flour mixture, tossing with a fork until all of the dough is moistened. Form dough into a ball.
2. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. (Do not prick.) Set aside.
3. For filling: In a medium bowl, combine eggs, corn syrup, brown sugar, butter, vanilla, and salt.
4. In pastry shell, layer semisweet chocolate pieces, 1 cup coconut and pecan pieces. Pour egg mixture over all, spreading evenly. To prevent overbrowning, cover edge of pastry shell with foil.
5. Bake in a 350 degree oven for 30 minutes. Remove foil; bake for 20 to 25 minutes more or till set. Cool completely on a wire rack. Cover and store in refrigerator within 2 hours. If you like, serve with whipped cream and sprinkle with toasted coconut.
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