Chocolate Coconut Pecan Pie
Bake Time: 50 to 55 Minutes
Yield: 1 Pie
3 eggs, slightly beaten
1 cup (250 mL) sugar
1 cup (250 mL) CROWN LILY WHITE® or
BEEHIVE® Golden Corn Syrup
2 tablespoons (30 mL) butter or margarine, melted
2/3 cup (150 mL) shredded coconut, toasted
1/3 cup (75 mL) semisweet chocolate chips
1 teaspoon (5 mL) SPICE ISLANDS Pure vanilla extract
1/2 cup (125 mL) coarsely chopped pecans
1 (9-inch/23cm) unbaked deep-dish pie crust
Directions
Preheat oven to 350°F (180°C). Slightly beat eggs with
a fork in a medium bowl. Add sugar, corn syrup, coconut,
chocolate chips and vanilla; stir until blended. Stir in
pecans. Pour into pie crust. Bake for 50 to 55 minutes
or until center of pie appears barely set.
Cool on wire rack.
Bake Time: 50 to 55 Minutes
Yield: 1 Pie
3 eggs, slightly beaten
1 cup (250 mL) sugar
1 cup (250 mL) CROWN LILY WHITE® or
BEEHIVE® Golden Corn Syrup
2 tablespoons (30 mL) butter or margarine, melted
2/3 cup (150 mL) shredded coconut, toasted
1/3 cup (75 mL) semisweet chocolate chips
1 teaspoon (5 mL) SPICE ISLANDS Pure vanilla extract
1/2 cup (125 mL) coarsely chopped pecans
1 (9-inch/23cm) unbaked deep-dish pie crust
Directions
Preheat oven to 350°F (180°C). Slightly beat eggs with
a fork in a medium bowl. Add sugar, corn syrup, coconut,
chocolate chips and vanilla; stir until blended. Stir in
pecans. Pour into pie crust. Bake for 50 to 55 minutes
or until center of pie appears barely set.
Cool on wire rack.
© 2007 ACH Food Companies Inc., All rights reserved.