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Chocolate Crunch Pie

 Chocolate Crunch Pie
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
12-16 ServingsPrep: 15 min. Bake: 20 min.


  • 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 McCormick® Pure Vanilla Extract


  • 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,

2 of 2

Chocolate Crunch Pie (continued)

Nutritional Facts: 49 g carbohydrate, 2 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.