Inspired by German Chocolate Cake, chocolate chips and shredded coconut mixed into the filling put this pecan pie head and shoulders above the rest.
Ingredients
- light corn syrup: 1 cup
- eggs: 3 piece
- white sugar: 1 cup
- butter: 2 Tbsp (melted)
- vanilla extract: 1 tsp
- pecans: 2 cups (coarsely chopped)
- sweetened flaked coconut: 0.75 cup
- semisweet chocolate chips: 0.75 cup
- deep dish prepared pie crust: 1 piece (9 inch)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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Whisk the corn syrup, eggs, sugar, butter, and vanilla together in a mixing bowl until light-colored and well blended. Stir in the pecans and coconut. Sprinkle the chocolate chips over the bottom of the prepared pie crust. Pour the corn syrup mixture over the chocolate chips.
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Bake in preheated oven until top is set, 55 to 60 minutes. Cool completely on a rack before serving, about 2 hours.
