It appears I've got pie on my mind again! This recipe is just sinfully rich..but ohhh so good! I took this recipe from this month's issue of Southern Lady, well just the filling part. My pictures aren't that great this time...you'll just have to make your own to get a better look!
German Chocolate Pecan Pie
Use a crust for a 9 inch deep dish. You can use a store bought crust or use the recipe here.
1 cup firmly packed light brown sugar
1/2 cup light corn syrup
1/2 cup dark corn syrup
1/4 cup butter, melted
3 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups pecan halves
3/4 cup semisweet chocolate chips
1 1/2 cups sweetened flaked coconut.
Preheat oven to 350 degrees.
Put crust in deep dish pie plate, trim edges, fold under and crimp. Bake for 8 minutes and set aside.
In a large bowl, combine the sugar and corn syrups. Add melted butter, eggs, vanilla and salt. Whisk until well combined. Stir in pecans. Sprinkle chocolate chips on the bottom of crust, evenly. Then sprinkle coconut on top of chocolate chips. Pour pecan mixture on top of coconut. Bake for 1 hour or until center is set. Cover w/ foil last 10 minutes if needed to prevent excess browning. Cool completely before serving (this is the hardest part!).