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2010-04-01 digital edition

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2010-04-01 / Community News

From the Chef’s Corner

Toasted Coconut- Chocolate Chunk Pecan Pie

I have a confession to make. Back in October, for the chocolate Lover’s Festival, my wife made this pie to enter in the contest. Of course, I convinced her to let me sample it. Well, we ended up eating the whole thing. She never got a chance to make another one to enter, but here is the recipe. Try it – you’ll like it!
1 (15 oz) pkg refrigerated pie crusts
1/3 cup butter, melted
1 cup sugar
1 cup light corn syrup
4 large eggs, lightly beaten
2 tsp. vanilla extract
¼ tsp salt
1 ¼ cup chopped pecan pieces
½ cup sweetened flake coconut, toasted
½ cup semisweet chocolate chunks or morsels

Unroll 1 pie crust and place on a lightly floured surface; lightly brush top of crust with water. Unroll remaining crust and placer over bottom crust; gently roll into a 10” circle. Fit into a 9” pie plate according to package directions; fold edges under and crump. Set aside.

Stir together butter and next 5 ingredients in a large bowl; stir well. Stir in pecans and remaining ingredients. Pour filling into pie crust. Bake at 325 degrees for 1 hour and 15 minutes or until set. Shielding crust after 45 minutes with aluminum foil, if necessary. Cool completely on a wire rack. Delicious!

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