• 75minutes
  • 699calories

Rate this recipe:

Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB3, H, D, E
MineralsNatrium, Fluorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/4 cups flour

  2. 1 teaspoon salt

  3. 1/2 cup unsalted butter (chilled and cut into small pieces)

  4. 5 tablespoons unsalted butter

  5. 1/4 cup ice water

  6. 2 large eggs

  7. 1/2 cup dark brown sugar

  8. 1/2 cup light corn syrup

  9. 2 1/2 cups pecan halves , coarsely chopped (about 10 ounces)

  10. 3/4 cup sweetened flaked coconut

  11. 3/4 cup semi-sweet chocolate chips

Instructions Jump to Ingredients ↑

  1. In a food processor, pulse the flour with 1/2 teaspoon salt.

  2. Add the chilled butter pieces and pulse until coarse crumbs form, about 5 seconds.

  3. Drizzle in the ice water and pulse just until the dough comes together.

  4. Wrap in plastic wrap; flatten to form a disk. Refrigerate until firm, about 15 minutes.

  5. On a lightly floured work surface, roll out the dough into a 12-inch round; transfer to a pie pan.

  6. Cut the excess dough to leave a 1/2-inch overhang.

  7. Using your fingers, roll the dough edge under and crimp.

  8. Prick the bottom of the pie shell with a fork; refrigerate for 15 minutes.

  9. Preheat the oven to 400º.

  10. Line the shell with foil and pie weights or dried beans; bake for 15 minutes.

  11. Remove the foil and beans, reduce the heat to 375º and bake for another 12 minutes.

  12. Meanwhile, in a medium bowl, whisk the eggs.

  13. In a heavy, medium saucepan, whisk together the remaining 5 tablespoons butter and 1/2 teaspoon salt with the brown sugar and corn syrup over medium heat until melted and smooth.

  14. Whisk the sugar mixture into the beaten eggs. Stir in the nuts and coconut.

  15. Spread the chocolate chips in the pie shell. Pour in the filling and bake until set, about 25 minutes.

  16. Let the pie cool completely before slicing.


Send feedback