This is one serious Pecan Pie. I plan on serving this come Thanksgiving. I bumped up the volume on a normal pecan pie by adding both chocolate and coconut. This is so rich and delicious a small piece should be good for even the best Chocoholic!
I almost didn’t get a piece. You see I cut a wedge, took a picture and promptly gave that slice to my husband. Who in turn devoured it. So 3-4 days later I went to the fridge to get a slice of pie and I was very surprised that there was only one slice left. So I took it and grabbed a glass of milk to go with it.
You need to make this pie, you really do. It is simple easy peasy, especially if you are using the ready made pie crust like I am.
Virginia Pecan Pie
Ingredients:
2/3 cup corn syrup
1/2 cup white sugar
1/2 cup butter
4 eggs
1/4 cup all purpose flour
1 teaspoon vanilla
1 ready made pie crust (I used Pillsbury)
6 oz chocolate chips
1 1/3 cup flaked coconut
1 cup pecan pieces
Directions:
Preheat oven to 325 degrees.
In a small sauce pan combine corn syrup and sugar. Cook over medium heat until mixture begins to boil. Add butter to mixture and stir until it is incorporated. set aside to allow to cool for about 10 minutes.
Line pie plate with crust and fold extra crust under if needed.
In a mixer fitted with a paddle attachment beat eggs, flour and vanilla until mixture is smooth. In a steady stream add the syrup mixture slowly beating constantly.
On your pie crust layer coconuts, chocolate chips and pecans. Pour the egg mixture over top. Cover the edges with foil so they don't burn. Bake in the oven for 1 hour. Remove the foil and bake another 20 minutes. Pie is done when filling is set and slightly puffed up in the middle.
Cool completely before serving
Peace be with you,
Veronica
