Chocolate Crunch Pie

1. 1

   Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 450u00b0 for 8 minutes. Remove from oven and set aside; remove foil. Reduce heat to 350u00b0.

2. 2

   In a large heavy saucepan over medium heat, whisk eggs and sugar until blended. Add butter and chocolate chips; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Stir in the pecans, coconut and vanilla.

3. 3

   Pour into pie shells. Cover edges of pastry with foil. Bake at 350u00b0 for 20-25 minutes or until puffed.

* Per serving · 4 servings · Values may vary.

No additional tips available.