Millionaires Chocolate Pecan Pie
1 cup light-colored corn syrup
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup butter or margarine, melted
1 teaspoon vanilla
1/4 teaspoon salt
1 6 – ounce package semisweet chocolate pieces (1 cup)
1 cup flaked coconut
1 cup walnut or pecan pieces
Whipped cream (optional)
Toasted flaked coconut (optional)
Prepare Pastry for Single-Crust Pie. 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.
In a medium bowl, combine eggs, corn syrup, granulated sugar, brown sugar, butter, vanilla, and salt.
In pastry shell, layer semisweet chocolate pieces, 1 cup coconut and walnut pieces. Pour egg mixture over all, spreading evenly. To prevent over browning, cover edge of pastry shell with foil.
Bake in a 350 degree F oven for 30 minutes. Remove foil; bake for 20 to 25 minutes more or until 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