Coconut-chocolate Pecan Pie

Total Time: 1 hr 25 mins Preparation Time: 35 mins Cook Time: 50 mins

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/3 cup shortening
• 4 -5 tablespoons cold water
• 3 eggs
• 1 cup light corn syrup
• 2/3 cup brown sugar, packed
• 1/3 cup butter, melted
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 cup semisweet chocolate piece
• 1 cup flaked coconut
• 1 cup pecans or 1 cup walnut pieces
• whipped cream (optional)
• toasted flaked coconut (optional)

Recipe

• 1 prepare pastry for single-crust pie - in a bowl stir together flour and salt. using a pastry blender, cut in shortening until pieces are pea-size. sprinkle 1 tablespoon of water at a time over the flour mixture, tossing with a fork until all of the dough is moistened. form dough into a ball.
• 2 to transfer pastry, wrap it around the rolling pin. unroll pastry into a 9-inch pie plate. ease pastry into pie plate without stretching. trim pastry to 1/2 inch beyond edge of pie plate. fold under extra pastry. crimp edge. (do not prick.) set aside.
• 3 for filling: in a medium bowl, combine eggs, corn syrup, brown sugar, butter, vanilla, and salt.
• 4 in pastry shell, layer semisweet chocolate pieces, 1 cup coconut and pecan pieces. pour egg mixture over all, spreading evenly. to prevent overbrowning, cover edge of pastry shell with foil.
• 5 bake in a 350 degree oven for 30 minutes. remove foil; bake for 20 to 25 minutes more or till set. cool completely on a wire rack. cover and store in refrigerator within 2 hours. if you like, serve with whipped cream and sprinkle with toasted coconut.