I adapted my recipe to satisfy the chocolate lovers, coconut lovers and pecan pie lovers in my household. Needless to say, all the lovers were satisfied.
Chocolate Coconut Pecan Pie
1 pie crust (or two if you double the recipe)
1/2 cup light brown sugar
1/4 cup soft butter
1 cup light corn syrup
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
pinch of salt
1 cup sweetened flaked coconut
8 oz dark chocolate chips or chopped Ghirardelli baking bar
2 cups pecan halves
Prepare your crust, roll out and place in a 9" pie plate. Crimp edges to your desired look.
First, spread flaked coconut in a non-stick pan and toast on the stove. Allow the coconut to heat up watching carefully and stir occasionally making sure edges do not burn. Remove from stove and allow to cool completely.
In a mixing bowl place brown sugar, butter, corn syrup, eggs, salt and extracts. Blend till incorporated. With a spatula, stir in the toasted coconut, chocolate and pecans. Transfer the mixture to your prepared pie crust. Turn over the pecans with your fingers for desired look and even texture on top. The filling will rise in baking so make sure you do not overfill your crust.
Bake at 350∘ for approximately 50 to 55 minutes or till no longer wet in center. Check by running a cool knife into the center. The filling is set when the knife comes out clean.
Serve warm or cooled with a dollop of whipped cream
You may choose to toast coconut in the oven but for myself, it is easier to eliminate burned batches.
I used dark chocolate chips but would have preferred the chopped chocolate bar. The chocolate just seems to be softer and doesn't harden up once the pie cools.
"I just clipped two articles from a current magazine.
One is a diet guaranteed to drop 5 pounds off my body in a weekend.
The other is a recipe for a 6 minute pecan pie."
- Erma Bombeck