Here's a question, because this is something I honestly just don't understand: How could a person possibly not like coconut? If you're a coconut-hater, please speak up in the comments, because I'm really curious. My husband doesn't like coconut, but he really can't articulate why. He says he just doesn't like it. I say he's insane.
When I came across this recipe for coconut chocolate pecan pie, I threw Joe's coconut-hating out the window and decided to make it as soon as I possibly could. And trust me, you should do the same thing, because this pie is amazing. It's so easy to make, and the end result is decadent and delicious and rich and everything I could ever ask for in a pie. I even made Joe eat a piece without telling him there was coconut in it, but he could spot the coconut a mile away. His verdict was that the pie would have been awesome...without the coconut. I scoffed at him, had two pieces, and took the rest to work, where my co-workers seemed to enjoy it.
So make this pie today, and then make it again for Thanksgiving like I'm going to, because I guarantee your family will love it! (As long as they're not crazy coconut haters.)
Coconut Chocolate Pecan Pie
source: Better Homes and Gardens
Pastry for single-crust pie
1 cup light-colored corn syrup
2/3 cup packed brown sugar
1/3 cup butter, melted
1 teaspoon vanilla
1/4 teaspoon salt
1 cup semisweet chocolate pieces
1 cup flaked coconut
1 cup pecan pieces
1. Unroll prepared pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. Set aside.
2. In a medium bowl, combine eggs, corn syrup, brown sugar, butter, vanilla, and salt.
3. In pastry shell, layer semisweet chocolate pieces, coconut and pecan pieces. Pour egg mixture over all, spreading evenly. To prevent overbrowning, cover edge of pastry shell with foil.
4. Bake in a 350 degree oven for 30 minutes. Remove foil; bake for 20 to 25 minutes more or till set. Cool completely on a wire rack. Cover and store in refrigerator within 2 hours. If you like, serve with whipped cream and sprinkle with toasted coconut.