Chocolate Crunch Pie Recipe

Be the first to write a review

Rate recipe

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

[X]

Rate Chocolate Crunch Pie Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Chocolate Crunch Pie Recipe

Prep: 15 min. Bake: 20 min.

Yield: 12-16 Servings

15 20 35

Ingredients

2 unbaked pastry shells (9 inches)
4 eggs
2 cups sugar
1 cup butter, cubed
1 cup (6 ounces) semisweet chocolate chips
1 cup chopped pecans
1 cup flaked coconut
1 teaspoon vanilla extract

Directions

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. Yield: 2 pies (6-8 servings each).

Nutritional Facts 1 serving (1 piece) equals 468 calories, 30 g fat (15 g saturated fat), 89 mg cholesterol, 248 mg sodium, 49 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Chocolate Crunch Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p99