1 partially baked 9" or 10" pie shell (in the pan)
1 cup coconut flakes
1 cup chocolate chips
1 cup chopped pecans
1/2 cup brown sugar, packed
1 1/2 Tbsp butter, melted
1/2 cup light corn syrup
1/4 tsp vanilla
4 eggs, beaten
Preheat oven to 325 degrees.
Toss together the coconut, chocolate chips, and pecans. Place in the baked pie shell.
Mix sugar, salt, and melted butter.
Beat in the corn syrup and vanilla.
Gently fold eggs into the sugar mixture.
Pour evenly over the ingredients in the pie shell.
Bake 55 to 65 minutes, or until deep golden brown on top and nearly set in center.
Cool at room temperature.
Note: You can toast the pecans before adding to this recipe for added flavor.
Pairs Well With
Lots of goodies baked into a single custard-style pie. I got this from my sister, Jeanne, who cut it out of the Minneapolis paper in November, 1988.