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Tuesday, July 7, 2015

Coconut-ChocolCoconut-Chocolate Pecan Pie

Coconut-Chocolate Pecan Pie 

Ingredients:
  • Pastry for Single-Crust Pie (recipe follows)
  • 3 eggs
  • 1 cup light-colored corn syrup
  • 2/3 cup packed brown sugar
  • 1/3 cup butter, melted
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate pieces
  • 1 cup flaked coconut
  • 1 cup pecan or walnut pieces
  • Whipped cream (optional)
  • Toasted flaked coconut (optional)
Pastry for Single-Crust Pie:
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup shortening
  • 4 - 5 tablespoons cold water
Directions:

1. Prepare Pastry for Single-Crust Pie. 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.
2. For filling: In a medium bowl, combine eggs, corn syrup, brown sugar, butter, vanilla, and salt.
3. In pastry shell, layer semisweet chocolate pieces, 1 cup coconut and pecan pieces. Pour egg mixture over all, spreading evenly. To prevent over browning, cover edge of pastry shell with foil.
4. 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. Makes 8 to 10 servings.
Pastry for Single-Crust Pie:
 
1. 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.


Source: recipe.com

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