| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 1/3 |
c |
Golden brown sugar; (packed) |
| 1/3 |
c |
Light corn syrup |
| 2 |
tb |
Unsalted butter; melted, (I used margarine) |
| 1 |
ts |
Vanilla extract |
| 1 |
pn |
Salt |
| 3 |
lg |
Eggs |
| 3/4 |
c |
Sweetened shredded coconut |
| 3/4 |
c |
Semisweet chocolate chips |
| 3/4 |
c |
Whole pecans |
| 1 |
|
9-inch frozen deep dish pie crust |
INSTRUCTIONS
Source: Bon Appetit-November 1998
Place large baking sheet on oven rack and preheat to 350 degrees. Whisk
sugar, brown sugar, corn syrup, melted butter, vanilla extract and salt in
large bowl to blend. Whisk in eggs. Stir in shredded coconut, chocolate
chips and pecans. Pour filling into frozen pie crust. Place pie on baking
sheet in oven; bake until crust is golden brown and filling is set in
center; about 40 minutes. Transfer pie to rack and cool slightly.
This is really delicious!!! As a matter of fact, this months Bon Appetit
has some great sounding recipes and as I try them and see how they come
out, I will submit them.
Posted to JEWISH-FOOD digest by Dobie607@aol.com on Oct 23, 1998, converted
by MM_Buster v2.0l.
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