Chocolate Coconut Pecan Pie

• 1 whole Pie Crust
• 1/2 cups White Sugar
• 1/2 cups Packed Brown Sugar
• 1/2 cups White Corn Syrup
• 3 whole Eggs
• 1/3 cups Melted Butter
• 1 teaspoon Vanilla Extract
• 1/4 teaspoons Salt
• 1 cup Pecans
• 1/2 cups Unsweetened Coconut Flakes
• 1/2 cups Semi-Sweet Chocolate Chips

1. Preheat your oven to 350 degrees.
2. If you are using a frozen pie shell, thaw it out. If you are making your own, roll it out and lay it in your pie dish.
3. Roughly break up the pecans. Add the chocolate chips and coconut flakes. Toss to mix. Pour into the bottom of the pie shell.
4. Combine white sugar, brown sugar, corn syrup, eggs, melted butter, vanilla extract and salt. Mix well to combine.
5. Pour over the pecan/chocolate/coconut mixture. Give the pie dish a gentle tap to let out any trapped air bubbles
6. Bake at 350 degrees for 50 minutes. Allow to cool completely before eating the whole thing by yourself-or wowing a dinner crowd with it!

pie crust, white sugar, brown sugar, white corn syrup, eggs, butter, vanilla, ubc, pecans, unsweetened coconut flakes, semisweet chocolate chips

Taken from tastykitchen.com/recipes/desserts/chocolate-coconut-pecan-pie/ (may not work)