Fantasy Chocolate Pie

19 ingredients
5 steps

Ingredients

  • Crust
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup shortening
  • 4 -5 tablespoons cold water, divided
  • Filling
  • 3 eggs
  • 1 cup light corn syrup
  • 1/2 cup granulated sugar
  • 1/3 cup butter, melted
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/2 cup milk chocolate chips
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup white chocolate chips
  • 1 cup flaked coconut
  • 1/2 cup pecan pieces
  • 1/2 cup slivered almonds

Directions

  1. 1
    To make crust: 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 (4 to 5 tablespoons cold water total). Form dough into a ball. Place dough ball between 2 pieces of plastic wrap then roll from center to edges into to a 12-inch circle.
  2. 2
    Strip away one side of the plastic wrap and transfer pastry, dough side down, into a 9-inch pie plate. Ease pastry into pie plate without stretching then strip away plastic wrap from the top side. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. (Do not prick.) Set aside.
  3. 3
    For filling: In a medium bowl, combine eggs, corn syrup, granulated sugar, butter, vanilla and salt.
  4. 4
    In pastry shell, layer milk chocolate chips, semisweet chocolate chips and white chocolate chips, 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.
  5. 5
    Bake the pie in a 350 degree 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.

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