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Chocolate Coconut Pecan Pie
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This recipe came from the Tampa Florida newpaper food editor Reginald Roundtree.
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
3 oz. spiced rum (optional)
1 pre-made traditional pie crust
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|