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Ingredients

Directions

  • Heat oven to 350 degrees. Spread coconut onto a baking sheet. Bake at 350 degrees for 10 minutes until lightly toasted. Cool.

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  • Meanwhile, coat a 9-inch deep-dish pie plate with nonstick cooking spray. Roll piecrust slightly and fit into prepared dish, fluting edge.

  • In a bowl, whisk corn syrup, sugar, eggs and vanilla. Stir in pecans. Spread coconut into piecrust; top with chocolate chips. Carefully pour pecan mixture into crust.

  • Bake at 350 degrees for 1 hour, covering crust with foil if browning too quickly. Cool at least 2 hours, then refrigerate until serving. Garnish with whipped cream and toasted coconut, if desired.

Nutrition Facts

423 calories; 24 g total fat; 56 mg cholesterol; 121 mg sodium. 52 g carbohydrates; 5 g protein;

Reviews

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