The Joy in Jolley

Coconut-Chocolate Pecan Pie

Angela's Posts, Featured, Recipes, Testimonials, UncategorizedCole ImperiComment

So every year for Thanksgiving I am responsible for the desserts, big surprise there!! The funny thing is I am not a baker unless you count things from a box or no bake pudding pies. So I usually always order the desserts from a great local bakery, this year we had yummy bite sized desserts from Sweet Petite Desserts and they were nothing short of amazing. In addition to these desserts I found a recipe in my Family circle magazine that I just had to try and it looked easy enough for me not to mess up.  It was for coconut-chocolate pecan pie, which are all of my dad's and husband's favorite ingredients. This was my very first pie, I do not count the pudding pies because there is no baking involved...but they are equally as awesome, so much so that I'll have to do another whole blog post on just those!! Anyway, the pie turned out PERFECT and I was so proud of myself...although I do feel bad for my family because they will be getting this for every holiday during the next year. Here is the recipe that I am sure you all will love, courtesy of familycircle.com!

Ingredients

  • 1 cup sweetened flake coconut, plus more for garnish (optional)
  • 1 refrigerated pie crust (from a 15.5-oz pkg)
  • 1 cup light corn syrup
  • 3/4 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups pecan halves
  • 1/2 cup mini chocolate chips
  • Whipped cream (optional)

Directions

1. Heat oven to 350 degrees. Spread coconut onto a baking sheet. Bake at 350 degrees for 10 minutes until lightly toasted. Cool.

2. Meanwhile, coat a 9-inch deep-dish pie plate with nonstick cooking spray. Roll pie crust slightly and fit into prepared dish, fluting edge.

3. In a bowl, whisk corn syrup, sugar, eggs and vanilla. Stir in pecans. Spread coconut into pie crust; top with chocolate chips. Carefully pour pecan mixture into crust.

4. Bake at 350 degrees for 1 hour, covering crust with foil if browning too quickly. Cool at least 2 hours, then refrigerate until serving. Garnish with whipped cream and toasted coconut, if desired.