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Millionaire's Pie

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by 2 people

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Makes: 8 to 10 servings Prep: 35 mins
Bake: 50 mins to 55 mins at 350°F

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Ingredients

Pastry for Single-Crust Pie
3 eggs
1 cup light-colored corn syrup
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup butter or margarine, melted
1 teaspoon vanilla
1/4 teaspoon salt
1 6 ounce package semisweet chocolate pieces (1 cup)
1 cup flaked coconut
1 cup walnut or pecan pieces
Whipped cream (optional)
Toasted flaked coconut (optional)

Directions

1. Prepare Pastry for Single-Crust Pie. To transfer pastry, wrap it around the rolling pin. Unroll 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. (Do not prick.) Set aside.

2. For filling:In a medium bowl, combine eggs, corn syrup, granulated sugar, brown sugar, butter, vanilla, and salt.

3. In pastry shell, layer semisweet chocolate pieces, 1 cup coconut and walnut pieces. Pour egg mixture over all, spreading evenly. To prevent overbrowning, cover edge of pastry shell with foil.

4. Bake in a 350 degree F oven for 30 minutes. Remove foil; bake for 20 to 25 minutes more or until 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. Makes 8 to 10 servings.

Pastry for Single-Crust Pie

Ingredients

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons cold water

Directions

In a bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of water at a time over the flour mixture, tossing with a fork until all of the dough is moistened. Form dough into a ball.

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Comments (2)

margeruhnke wrote:

Good

1/14/2010 02:00:20 PM Report Abuse

hnp1995 wrote:

This was delicious! It lasted about 2 hours in my house before the family devoured it! I used a frozen pie crust, left out nuts (allergic), and didn't need to cover the edges with foil. I baked for 50 minutes and served with whipped cream. I had a little too much filling, so next time I'll use a deep dish crust. Sprinked with cocoa and shaved chocolate, as recommended in the magazine version of the recipe.

1/2/2010 06:39:57 PM Report Abuse