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Coconut-Chocolate Pecan Pie

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  • Makes: 8 servings
  • Prep: 35 mins
  • Bake: 50 mins 350°F

Coconut-Chocolate Pecan Pie

Directions

  1. Prepare Pastry for Single-Crust Pie. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. (Do not prick.) Set aside.
  2. For filling: In a medium bowl, combine eggs, corn syrup, brown sugar, butter, vanilla, and salt.
  3. In pastry shell, layer semisweet chocolate pieces, 1 cup coconut and pecan pieces. Pour egg mixture over all, spreading evenly. To prevent overbrowning, cover edge of pastry shell with foil.
  4. Bake in a 350 degree oven for 30 minutes. Remove foil; bake for 20 to 25 minutes more or till set. Cool completely on a wire rack. Cover and store in refrigerator within 2 hours. If you like, serve with whipped cream and sprinkle with toasted coconut. Makes 8 to 10 servings.

Pastry for Single-Crust Pie

Directions

  1. In a bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of water at a time over the flour mixture, tossing with a fork until all of the dough is moistened. Form dough into a ball.

Nutrition Facts (Coconut-Chocolate Pecan Pie)

  • Per serving:
  • 697 kcal cal.,
  • 39 g fat
  • (17 g sat. fat,
  • 6 g polyunsaturated fat,
  • 13 g monounsatured fat),
  • 99 mg chol.,
  • 309 mg sodium,
  • 86 g carb.,
  • 4 g fiber,
  • 48 g sugar,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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