Coconut-Chocolate Pecan Pie

• 1 14 cups all-purpose flour
• 14 teaspoon salt
• 13 cup shortening
• 4 -5 tablespoons cold water
• 3 eggs
• 1 cup light corn syrup
• 23 cup brown sugar, packed
• 13 cup butter, melted
• 1 teaspoon vanilla
• 14 teaspoon salt
• 1 cup semisweet chocolate piece
• 1 cup flaked coconut
• 1 cup pecans or 1 cup walnut pieces
• whipped cream (optional)
• toasted flaked coconut (optional)

1. Prepare Pastry for Single-Crust Pie - In a bowl stir together flour and salt.
2. Using a pastry blender, cut in shortening until pieces are pea-size.
3. Sprinkle 1 tablespoon of water at a time over the flour mixture, tossing with a fork until all of the dough is moistened.
4. Form dough into a ball.
5. To transfer pastry, wrap it around the rolling pin.
6. Unroll pastry into a 9-inch pie plate.
7. Ease pastry into pie plate without stretching.
8. Trim pastry to 1/2 inch beyond edge of pie plate.
9. Fold under extra pastry.
10. Crimp edge.
11. (Do not prick.)
12. Set aside.
13. For filling: In a medium bowl, combine eggs, corn syrup, brown sugar, butter, vanilla, and salt.
14. In pastry shell, layer semisweet chocolate pieces, 1 cup coconut and pecan pieces.
15. Pour egg mixture over all, spreading evenly.
16. To prevent overbrowning, cover edge of pastry shell with foil.
17. Bake in a 350 degree oven for 30 minutes.
18. Remove foil; bake for 20 to 25 minutes more or till set.
19. Cool completely on a wire rack.
20. Cover and store in refrigerator within 2 hours.
21. If you like, serve with whipped cream and sprinkle with toasted coconut.

flour, salt, shortening, cold water, eggs, light corn syrup, brown sugar, butter, vanilla, salt, chocolate piece, flaked coconut, pecans, whipped cream, coconut

Taken from www.food.com/recipe/coconut-chocolate-pecan-pie-473371 (may not work)