TOASTED COCONUT-CHOCOLATE CHUNK PECAN PIE

A long, slow bake time yields a deep-dish chocolate paradise.

Prep: 7 min. Cook:1 hour, 15 minutes

1 (15 oz) package refrigerated piecrusts

1/3 cup butter or margarine, melted

1 tsp. vanilla extract

1 cup light corn syrup

4 large eggs, lightly beaten

1 tsp. salt

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, MO 65401

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, MO 65401

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Nonprofit

Organization

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, MO 65401

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Nonprofit

Organization

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, MO 65401

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Organization

U.S. Postage

, MO 65401

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Organization

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, MO 65401

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, MO 65401

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Permit #177

1 cup sugar

1-1/2 cups pecan halves

1 cup flaked coconut, toasted

3/4 cup semisweet chocolate chunks or morsels

Unroll one piecrust and place on a lightly floured surface; lightly brush top of crust with water. Unroll remaining crust and place over bottom crust; gently roll into a 10 inch circle. Fit into a 9 inch pie plate according to package directions; fold edges under, and crimp. Set aside.

Stir together butter and next five ingredients in a large bowl; stir well. Stir in pecans and remaining ingredients. Pour filling into piecrust.

Bake at 325 degrees for 1 hour and 15 minutes or until set, shielding crust after 45 minutes with aluminum foil, if necessary. Cool completely on a wire rack. Yield 8 to 10 servings. ENJOY!