Chocolate Coconut Pecan Pie

Photo by Cecelia H.
Adapted from karosyrup.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from karosyrup.com

Ingredients

  • 1

    cup flaked coconut

  • 1

    cup semi-sweet or milk chocolate chips

  • 1

    cup coarsely chopped pecans

  • 1

    (9-inch) unbaked deep dish pie crust

  • 2/3

    cup Karo® Light OR Dark Corn Syrup

  • 1/2

    cup sugar

  • 1/2

    cup brown sugar

  • 2

    tablespoons butter OR margarine, melted

  • 4

    eggs

Directions

1.Preheat oven to 350°F. 2.Mix coconut, chocolate chips and pecans in a medium bowl; sprinkle over bottom of pie crust. In same bowl, combine corn syrup, sugars, butter and eggs until well blended. Pour over coconut mixture. 3.Bake for 50 to 55 minutes or until puffed and set. Cool on wire rack. 4.Note: For any pecan pie recipe, Karo® Lite Syrup may be substituted for Karo® Corn Syrup.

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