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Chocolate Coconut Pecan Pie
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| Servings: 8 |
| Comments: This recipe came from the Tampa Florida newpaper food editor Reginald Roundtree. |
Ingredients:  4 eggs 1/2 stick (4 tablespoons/2 ounces/56 grams) butter 1 cup pecans (halves or pieces) 1/2 cup whipping cream 1/2 cup brown sugar 1/2 cup Karo Syrup (corn syrup) 3 oz. semi-sweet chocolate morsels Vanilla extract 3 oz. spiced rum (optional) 1 pre-made traditional pie crust Shredded coconut |
| Instructions: Melt butter in a pan over medium heat; add the 3 oz. semi-sweet chocolate. Stir until blended. Mix in the 4 eggs and blend with the chocolate/butter mixture. Add the 1/2 cup of brown sugar and 1/2 cup of karo syrup to the mixture and blend. Add a little vanilla extract, three ounces of spiced rum and 1/2 cup of whipping cream. Blend again. Take the pie crust and sprinkle a lot of shredded coconut on the bottom and add the cup of pecans. Slowly pour blended mixture over the pecans and coconut. Bake for 50 minutes at 350 degrees F (180 C). Let cool, and enjoy! Makes 8 servings. |
| Source: Tampa Florida newspaper |
| Submitted By: Bubbles |
| Date: October 15, 2004 |