Coconut-Chocolate Pecan Pie

Submitted by Kerena

"From BHG.com"

 

• Ready In: 1hr 25mins
• Ingredients: 15
• Yields: 1 pie
• Serves: 8-10

ingredients

• 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

• Pie

• 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.