Best Toasted Coconut Chocolate Pecan Pie Recipes

TOASTED COCONUT, PECAN. CHOCOLATE, AND CARAMEL PIE

Steps:

• 1. Broil coconut and chopped pecans on a baking sheet until lightly toasted and browned. Remove from oven and cool.
• 2. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
• 3. Allow the ganache to cool slightly before pouring into pie crust. Start at the center of the crust and work outward.
• 4. In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 of cream cheese mixture into each pastry shell. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture.
• 5. Pies may be served chilled or frozen.

TOASTED COCONUT-CHOCOLATE PECAN PIE

Steps:

• Unroll 1 piecrust,and place on lightly floured surface;lightly brush top crust w/water.Unroll remaining crust,and place over bottom crust,gently roll into a 10"circle.Fit into a 9"deep-dish pieplate;fold edges under,crimp. Stir together butter and next 5 ingredients in a lge bowl,stir well.Stir in pecans and remaining ingredients.Pour filling into piecrust. Bake 325 for 1hr15min or until set,shield crust after 45min w/foil,if necessary.Cool completely on a wire rack.