Chocolate Crunch Pie

Name: Chocolate Crunch Pie
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 pies (6-8 servings each).
Ingredients: 2 unbaked pastry shells (9 inches); 4 large eggs; 2 cups sugar; 1 cup butter, cubed; 1 cup semisweet chocolate chips; 1 cup chopped pecans; 1 cup sweetened shredded coconut; 1 teaspoon vanilla extract

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

Ingredients

2 unbaked pastry shells (9 inches)
4 large eggs
2 cups sugar
1 cup butter, cubed
1 cup semisweet chocolate chips
1 cup chopped pecans
1 cup sweetened shredded 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.