Publisher Photo
Publisher Photo
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
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 2 unbaked pastry shells (9 inches)
  • 4 eggs
  • 2 cups sugar
  • 1 cup butter or margarine, cut into 8 pieces
  • 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 saucepan, beat eggs and sugar until thickened, about 2 minutes. Add butter and chocolate chips. Cook over low heat until melted and smooth; stirring constantly. stir in 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).
Originally published as Chocolate Crunch Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p99

Nutritional Facts

1 piece: 468 calories, 30g fat (15g saturated fat), 89mg cholesterol, 248mg sodium, 49g carbohydrate (34g sugars, 2g fiber), 4g protein.

  • 2 unbaked pastry shells (9 inches)
  • 4 eggs
  • 2 cups sugar
  • 1 cup butter or margarine, cut into 8 pieces
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 cup chopped pecans
  • 1 cup flaked coconut
  • 1 teaspoon vanilla extract
  1. 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°.
  2. In a saucepan, beat eggs and sugar until thickened, about 2 minutes. Add butter and chocolate chips. Cook over low heat until melted and smooth; stirring constantly. stir in 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).
Originally published as Chocolate Crunch Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p99

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