Toasted Coconut-Chocolate Chunk Pecan Pie

By Jenny_439

Ingredients

• 1 15-oz packaged refrigerated piecrust
• 1/3 cup butter melted
• 1 cup sugar
• 1 cup light corn syrup
• 4 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups pecan halves
• 1 cup sweetened flaked coconut, toasted
• 1/4 cup semisweet chocolate chunks or morsels

Details

Servings 8

Preparation

Step 1

unroll piecrust and place on a lighly floured surface; brush top of crust with water. unroll remaining curst, and place over bottom crust; gently roll into a 10 inch circle. fit into a 9 inch pie plate according to package directions; fold edges under and crimp. set aside.

stir together butter and next 5 ingredients in a large bowl; stir well. stir in pecans and remaining ingreedients. pour filling into piecrust.
bake at 325 for 1 hour and 15 mins or until set; shielding crust with aluminum foil after 45 minutes if needed. cool completely on wire rack.