Gourmet Harvest International Recipe Of The Month – Chocolate-Coconut-Pecan Pie
Recipe by Marian Cooper Cairns and Dawn Perry
All-purpose flour, for surface
1/2 recipe Basic Pie Dough
2 c. pecans
1/2 c. semisweet chocolate chips
1/2 c. unsweetened coconut flakes
1 c. packed light brown sugar
1 c. light corn syrup
3 large eggs
4 tbsp. unsalted butter, melted
1/4 tsp. Kosher salt
- Preheat oven to 350 degrees F. On a floured surface, roll 1/2 Basic Pie Dough recipe to a 13-inch circle. Transfer to a 9-inch pie plate, fold edges under to align with the rim of the plate; crimp.
- Scatter pecans, chips, and coconut over bottom of pie shell; place on a baking sheet. Whisk together sugar, corn syrup, eggs, butter, and salt; pour into shell.
- Bake until filling is set, 50 to 60 minutes (tent with foil if coconut becomes too dark). Cool, on a rack, at least 4 hours.
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