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Toasted Coconut-Chocolate Pecan Pie

Source of Recipe

Southern Living


List of Ingredients

1 (15 oz) pkg refrigerated piecrusts
1/3 cup butter, melted
1 cup sugar
1 cup light corn syrup
4 large eggs, lightly beaten
1 tsp vanilla extract
1/4 tsp salt
1 1/2 cups pecan halves
1 cup sweetened flaked coconut, toasted
3/4 cup semisweet chocolate chunks or morsels


Recipe

Unroll 1 piecrust, place on a lightly floured surface; lightly brush top of crust with water. Unroll remaining crust and place over bottom crust; gently roll into a 10" circle. Fit into a 9" deep dish pieplate; fold edges under and crimp.

Stir together butter and next 5 ingredients in a large bowl; stir well. Stir in pecans, coconut and chocolate. Pour filling into piecrust.

Bake at 325 degrees for 1 hour and 15 minutes or until set, shielding crust after 45 minutes of baking with aluminum foil if necessary. Cool completely on wire rack.