Prep 20 mins
Cook 55 mins
Came from Rachael Ray magazine
- 295.73 ml flour
- 4.92 ml salt
- 118.29 ml unsalted butter, plus
- 73.94 ml unsalted butter, 1 stick chilled and cut into small pieces
- 59.14 ml ice water
- 2 large eggs
- 118.29 ml dark brown sugar
- 118.29 ml light corn syrup
- 591.47 ml about 10 ounces pecan halves, coarsely chopped
- 177.44 ml sweetened flaked coconut
- 177.44 ml semi-sweet chocolate chips
- In a food processor, pulse the flour with 1/2 teaspoon salt. Add the chilled butter pieces and pulse until coarse crumbs form, about 5 seconds. Drizzle in the ice water and pulse just until the dough comes together. Wrap in plastic wrap;flatten to form a disk. Refrigerate until firm, about 15 minutes.
- On a lightly floured work surface, roll out the dough into a 12-inch round;transfer to a pie pan. Cut the excess dough to leave a 1/2-inch over hang. Using your fingers, roll the dough edge under and crimp. Prick the bottom of the pie shell with a fork; refrigerate for 15 minutes. Preheat the oven to 400°F.
- Line the shell with foil and pie weights or dried beans;bake for 15 minutes. Remove the foil and beans, reduce the heat to 375°F and bake for another 12 minutes.
- Meanwhile, in a medium bowl, whisk the eggs. In a heavy, medium saucepan, whisk together the remaining 5 tablespoons butter and 1/2 teaspoon salt with the brown sugar and corn syrup over medium heat until melted and smooth. Whisk the sugar mixture into the beaten eggs. Stir in the nuts and coconut.
- Spread the chocolate chips in the pie shell. Pour in the filling and bake until set, about 25 minutes. Let the pie cool completely before slicing.
I needed to make a dessert quick and this definitely fit the bill. The taste was awesome and my boyfriend gobbled it down. I used a store bought pie shell (my bad - I didn't have time to bake one and frankly, pastry scares me). However, there is no mention that this should have been a deeper pie tin - I put it in a regular pie plate and it overflowed and made quite the mess in my oven and it need to cook for approximately seven minutes longer to set which burned the top layer of pecans a bit. I will make this again but use a deep-dish pie shell next time. Thanks for posting.
This is a great pie! If you like pecan pie and if you like chocolate, you've got to try this combination. Also, I just used a pie-crust roll from the refrigerated section of the grocery store and I didn't even pre-bake it. Yummy and easy! Thank you!