A sweet friend, Jocelyn brought me a pie for Christmas. It just happened to be the best pie I have ever tasted. Toasted Coconut Chocolate Chunk Pecan Pie is quite a mix of delicious flavors. I now think that Pecan Pie was meant to include coconut and chocolate. This would be a perfect dessert for your Valentine
Toasted Coconut Chocolate Chunk Pecan Pie
1 package refrigerated pie crusts
1/3 cup melted butter
1 cup sugar
1 cup light corn syrup
4 eggs lightly beaten
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 cup pecan halves
1 cup flaked coconut, toasted
3/4 cup semisweet chocolate chunks or morsels
Unroll 1 pie crust and place on a lightly floured surface (I love my Roll' pat), lightly brush top of crust with water. Unroll remaining crust and place over bottom crust, gently roll to a 10-11 inch circle. Fit into a 9 inch deep dish pie plate. Fold edges under and crimp.
Stir together the butter, sugar, corn syrup, eggs, vanilla and salt. Gently stir in the pecans, coconut and chocolate. Pour filling in the pie crust.
Bake at 325 for 1 hour and 15 minutes, or until set (my pie took an extra 10 minutes). Shield crust after 45 minutes to prevent over browning. Cool overnight. Serve with vanilla ice cream.
I think thr original recipe comes from Thanksgiving Point.