Toasted Coconut-Chocolate Chunk Pecan Pie

• 1 (15-ounce) package refrigerated piecrusts
• 1/3 cup butter or margarine, melted
• 1 cup sugar
• 1 cup light corn syrup
• 4 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups pecan halves
• 1 cup sweetened flaked coconut, toasted
• 3/4 cup semisweet chocolate chunks or morsels

1. Unroll 1 piecrust, and place on a lightly floured surface; lightly brush top of crust with 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, and crimp.
2. Stir together butter and next 5 ingredients in a large bowl; stir well. Stir in pecans and remaining ingredients. Pour filling into piecrust.
3. Bake at 325u0b0 for 1 hour and 15 minutes or until set, shielding crust after 45 minutes with aluminum foil, if necessary. Cool completely on a wire rack.

butter, sugar, light corn syrup, eggs, vanilla, salt, pecan halves, coconut, semisweet chocolate

Taken from www.myrecipes.com/recipe/toasted-coconut-chocolate-chunk-pecan-pie (may not work)