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Layer chocolate, coconut, pecans, and almonds in a pie shell and then pour on the sweet filling to create this creamy, crunchy, rich and delicious chocolate-lovers' fantasy dessert.

Source: Midwest Living


Recipe Summary

30 mins
50 mins
1 hr 20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

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

  • In pastry shell, layer milk chocolate pieces, semisweet chocolate pieces, semisweet and white chocolate pieces, 1 cup coconut, pecans and almonds. Slowly pour egg mixture over all, allowing egg mixture to sink down into filling. To prevent overbrowning, cover edge of pastry shell with foil.

  • Bake the pie in a 350 degree F oven for 30 minutes. Remove the foil; bake for 20 to 25 minutes more, or until the center of pie appears set when gently shaken. 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 and/or chocolate curls. Makes 8 to 10 servings.

Nutrition Facts

766 calories; fat 43g; cholesterol 102mg; saturated fat 20g; carbohydrates 92g; mono fat 13g; poly fat 5g; insoluble fiber 4g; sugars 52g; protein 9g; vitamin a 340.1IU; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 1.6mg; vitamin b6 0.1mg; folate 52.4mcg; vitamin b12 0.2mcg; sodium 317mg; potassium 270mg; calcium 60.6mg; iron 2mg.