1 unbaked pie crust, store-brought okay
1 cup semi-sweet chocolate chips
1/2 cup butter, melted
1/2 cup flour
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs, beaten
1 teaspoon pure vanilla extract
3/4 cup sweetened shredded coconut
1 cup chopped pecans
Instructions:
1. Preheat oven to 350°F (175°C).
2. Melt chocolate chips, set aside.
3. Mix melted butter, flour, granulated sugar, and brown sugar.
4. Add beaten eggs and vanilla extract, mix well.
5. Fold in melted chocolate.
6. Stir in shredded coconut and chopped pecans.
7. Pour filling into unbaked pie crust.
8. Bake for 35-40 minutes until set and crust is golden.
9. Cool on a wire rack. Decorate with more pecans and other toppings of choice like coconut or almond shavings.
10. Serve as is or with your favorite sides.
Store leftovers in the refrigerator.
My Italian grandma taught me this recipe, and it’s been the talk of the town whenever I serve it!
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A sparkling clean house, these ingredients are enough: everything is as good as new again.
