Chocolate Pecan Pie

Chocolate Pecan Pie

It's almost like a brownie in a pie shell!
This fantastic pie has chocolate, pecans & coconut... perfect for Thanksgiving!


4 eggs
¼ cup (60 mL) sugar
2 Tbsp (30 mL) all purpose flour
½ tsp (2 mL) salt
1 cup (250 mL) fancy molasses
4 ounces (115g) sweet dark chocolate
¼ cup (50 ml) butter
1 tsp (5 mL) pure vanilla extract
1 - 9½" unbaked deep-dish pie crust
¾ cup (175 mL) flaked sweetened coconut
¾ cup (175 mL) chopped pecans
1- 9½"deep dish single pie crust


Prep time: ,
Cook time: ,
Total time:


Serves: 6


Preheat oven to 350°F (180ºC)
Carefully toast the flaked coconut in a dry fry pan over med- low heat.
Over a dbl boiler; melt together the butter and chocolate.
Stirring until smooth, set aside to cool while making the next step.
Beat eggs, sugar, flour and salt until creamy, then blend in molasses.
Slowly whisk in melted chocolate, and vanilla. Pour filling into unbaked pie crust.
Sprinkle coconut and pecans over filling.

Bake for about 45 minutes or until set.
Centre of pie should spring back when lightly tapped.
Cool on rack before serving.

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