Coconut-Chocolate Pecan Pie

By bownebites

Ingredients

• 1 cup sweetened flake coconut, plus more for garnish (optional)
• 1 refrigerated piecrust (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)

Preparation

Step 1

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 piecrust 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 piecrust; 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.