Chocolate Chip Coconut Pecan Pie

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1 cup Corn syrup, light

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1/4 cup Brown sugar, firmly packed light
  • 1 cup Chocolate chips, semisweet
  • 25 tsp Granulated sugar
  • 1 tsp Salt

• Nuts & Seeds

  • 1 cup Coconut, sweetened toasted and cooled
  • 2 cup Pecan, halves

• Dairy

  • 3/4 cup Butter, unsalted

• Liquids

  • 2 tbsp Water

• Other

  • 1 teaspoon vanila extract

Found on bakeorbreak.com

Description

Ingredients

• 1 & 1/4 cups all-purpose flour
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
• 2 to 4 tablespoons cold water
• 3 large eggs
• 1/4 cup unsalted butter, melted and slightly cooled
• 1/2 cup granulated sugar
• 1/4 cup firmly packed light brown sugar
• 1 cup light corn syrup
• 1 teaspoon vanila extract
• 1/2 teaspoon salt
• 2 cup pecan halves
• 1 cup sweetened shredded coconut, toasted and cooled*
• 1 cup semisweet chocolate chips

Directions

• To make the crust: Whisk together the flour, sugar, and salt in a large bowl. Add the butter and mix with a pastry blender or a fork until the mixture resembles coarse meal and the butter is the size of small peas. Add 1 tablespoon of water and continue mixing. Add more water as needed, 1 tablespoon at a time, until a dough forms. Shape the dough into a disc. Wrap the dough tightly in plastic wrap. Refrigerate for at least 2 hours. Remove the dough from the refrigerator. If necessary, let it sit at room temperature for 10 to 15 minutes until slightly softened but still cold. Lightly flour a work surface. Roll out the dough into a circle about 1/8-inch thick. Transfer the dough to a 9-inch round pie pan. Trim and crimp the edges of the crust as desired. Place the pie pan in the refrigerator while you make the filling. To make the filling: Preheat oven to 350°F. Place the eggs in a large mixing bowl. Beat lightly. Add the butter, sugar, brown sugar, corn syrup, vanilla, and salt. Stir until combined. Stir in the pecans, coconut, and chocolate chips. Transfer the filling to the crust. Place the pie plate on a lined, rimmed baking sheet to catch any spills. Bake 50 to 60 minutes, or until the crust has browned and the filling is set.