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Chocolate Crunch Pie

By: Jo Ellen Greenhaw  
"This rich, fudgy pie came from an aunt of a good friend. The recipe makes two pies, which seem to quickly disappear at holiday gatherings. --Jo Ellen Greenhaw, Athens, Alabama"

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 80 people have saved this

Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 2 (9 inch) unbaked pastry shells
  • 4 eggs
  • 2 cups sugar
  • 1 cup butter or margarine, cut into 8 pieces
  • 1 cup semisweet chocolate chips
  • 1 cup chopped pecans
  • 1 cup flaked coconut
  • 1 teaspoon vanilla extract

Directions

  1. Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 450 degrees F for 8 minutes. Remove from oven and set aside; remove foil. Reduce heat to 350 degrees F.
  2. In a saucepan, beat eggs and sugar until thickened, about 2 minutes. Add butter and chocolate chips. Cook over low heat until melted and smooth; stirring constantly. stir in pecans, coconut and vanilla. Pour into pie shells. Cover edges of pastry with foil. Bake at 350 degrees F for 20-25 minutes or until puffed.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 12, 2007 by leigh 
This is a great recipe! Very easy and quick. The pie tastes fudgy like a brownie. I didn't... MORE

 
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