Toasted Coconut-Chocolate Chunk Pecan Pie |
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Prep Time: 7 Minutes Cook Time: 75 Minutes |
Ready In: 82 Minutes Servings: 8 |
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A long, slow bake time yields deep-dish chocolate paradise. Ingredients:
1 (15-ounce) package refrigerated piecrusts |
1/3 cup butter or margarine, melted |
1 cup sugar |
1 cup light corn syrup |
4 large eggs, lightly beaten |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
1 1/2 cups pecan halves |
1 cup sweetened flaked coconut, toasted |
3/4 cup semisweet chocolate chunks or morsels |
Directions:
1. Unroll 1 piecrust, and place on a lightly floured surface; lightly brush top of crust with water. Unroll remaining crust, and place over bottom crust; gently roll into a 10 circle. Fit into a 9 deep-dish pieplate; fold edges under, and crimp.
2. Stir together butter and next 5 ingredients in a large bowl; stir well. Stir in pecans and remaining ingredients. Pour filling into piecrust.
3. Bake at 325° for 1 hour and 15 minutes or until set, shielding crust after 45 minutes with aluminum foil, if necessary. Cool completely on a wire rack.
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