¾ cup butter
¾ cup chocolate chips
¾ cup chopped pecans
¾ cup shredded coconut
1 cup sugar
1 deep dish pie crust
·Make pie crust using your favorite recipe or use a pre-prepared crust. See below for my favorite crust recipe.
·Preheat oven to 350 degrees F.
·Combine all ingredients (except the crust) into a saucepan and heat over medium heat until butter is melted and mixture is warm and blended.
·Pour mixture into unbaked pie shell. Place pie on baking sheet and bake 40-45 minutes.
·Place foil around edge or crust if crust begins to brown too quickly.
·Pie will firm up after it cools.
·Place pie in refrigerator after it cools to make cutting easier. Cooked pie can be frozen for use later.
1 1/3 cups All Purpose Flour
1/2 teaspoon salt
1/2 cup well-chilled shortening
3 to 6 tablespoons ice cold water
·Blend flour and salt in medium mixing bowl.
·Cut chilled shortening into 1/2-inch cubes.
·Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
·Sprinkle half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork.
·Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
·Roll out to fit into pie pan, bringing sides up. Crimp excess to form decorative crust.
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