Black Bottom Pecan Pie
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| 2 eggs | 3/4 cup corn syrup |
| 1/2 cup (3 oz) semisweet chocolate chips, melted | 1 tablespoon butter, melted |
| 1 teaspoon vanilla extract | 1/4 cup sugar |
| 1/4 teaspoon salt | 1 cup Texas Pecan halves |
| 1/2 cup sweetened flaked coconut, toasted | 1 9 inch chocolate graham cracker pie crust |
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Preheat the oven to 375 degrees F. In a medium bowl, combine the eggs, corn syrup, melted chocolate, butter, vanilla, sugar, and salt; mix well. Stir in the pecans and coconut; mix well. Pour into the pie crust and bake for 40 to 45 minutes or until firm in the center. Allow to cool completely before serving. Note: Top each serving with a scoop of ice cream and watch it disappear! |
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