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Chocolate Coconut Pecan Pie

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Servings: 8
This recipe came from the Tampa Florida newpaper food editor Reginald Roundtree.

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

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

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