Coconut-ChocolCoconut-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