CHOCOLATE CRUNCH PIE

Chocolate Crunch Pie image

This rich, fudgy pie came from an aunt of a good friend. The recipe makes two pies, which seem to quickly disappear at holiday gatherings. -Jo Ellen Greenhaw, Athens, Alabama

Provided by Taste of Home

Time 35m

Yield 2 pies (6-8 servings each).

Number Of Ingredients 8

Ingredients

2 unbaked pastry shells (9 inches)
4 large eggs
2 cups sugar
1 cup butter, cubed
1 cup semisweet chocolate chips
1 cup chopped pecans
1 cup sweetened shredded coconut
1 teaspoon vanilla extract

Steps:

Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove from oven and set aside; remove foil. Reduce heat to 350°., In a large heavy saucepan over medium heat, whisk eggs and sugar until blended. Add butter and chocolate chips; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Stir in the pecans, coconut and vanilla. , Pour into pie shells. Cover edges of pastry with foil. Bake at 350° for 20-25 minutes or until puffed.

Nutrition Facts : Calories 468 calories, Fat 30g fat (15g saturated fat), Cholesterol 89mg cholesterol, Sodium 248mg sodium, Carbohydrate 49g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.