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COCONUT CHOCOLATE PECAN PIE Recipe

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This recipe for COCONUT CHOCOLATE PECAN PIE is from The Worley 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:
Ingredients:  
Ingredients:  
1 package refrigerated Pillsbury pie crusts (15 oz.)
1/3 cup butter or margarine, melted
1 cup sugar
1 cup light corn syrup
4 large eggs, lightly beaten
1 teaspoon vanilla extract
¼ teaspoon salt
1 ½ cups pecan halves
1 cup sweetened flaked coconut
¾ cup semi-sweet chocolate chunks or morsels
Directions:
Directions:
Unroll 1 piecrust, and place on a lightly floured surface; lightly brush top of crust with water until a little gooey. Unroll remaining crust and place on top of the bottom crust; gently roll into a 10” circle. Fit into a 9” deep pie dish; fold edges under and crimp.

Stir together butter, sugar, corn syrup, eggs, vanilla extract, and salt in a large bowl, stir well. Stir in coconut and chocolate morsels. Pour this mixture into piecrust. Then add pecans to the top of the mixture (can arrange in a pretty pattern if you want).

Bake at 325 for 1 hour and 15 minutes or until set. Be sure to shield the crust after 45 minutes with aluminum foil.

 

 

 

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