Categories: Desserts

Ingredients

• 1 pkg. refrigerated pie crusts
• 13 cup butter, melted
• 1 cup sugar
• 1 cup light corn syrup
• 4 large eggs, lightly beaten
• 1 tsp. vanilla
• 1/4 tsp. salt
• 1 1/2 cups pecan halves
• 1 cup sweetened flaked coconut, toasted
• 3/4 cup semisweet chocolate chunks or morsels

Directions

1. Unroll 1 piecrust, and place on a lightly floured surface.

2. Lightly brush top of crust with water.

3. Unroll remaining crust and place over bottom crust.

4. Gently roll into a 10 inch circle.

5. Fit into a 9 iinch deep-dish pie plate.

6. Fold edges under, and crimp.

7. Stir together butter and the next 5 ingredient in a large bowl; stir well.

8. Stir in pecans and remaining ingredients.

9. Pour fillling into piecrust.

10. Bake at 325F for 1 hour 15 minutes or until set, shielding crust after 45 minutes with foil if necessary.

11. Cool completely on a wire rack.

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