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.

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Ingredients

Directions

  • 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.

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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; 43 g total fat; 102 mg cholesterol; 317 mg sodium. 92 g carbohydrates; 9 g protein;

Pastry for Single-Crust Pie

Ingredients

Directions

  • In a large bowl, stir together flour, cinnamon and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into to a 12-inch circle. Continue as directed in Step 1.

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