Chocolate Macaroon Pie
1 (15 oz) pkg. refrigerated pie crusts
1 (12 oz) pkg semisweet chocolate morsels, divided
3 large eggs
3/4 c sugar
1/2 c dark corn syrup
1/4 c butter, melted
1 tsp vanilla
1 c flaked coconut
3/4 c chopped pecans
Prepare pie crust according to pkg. directions for a filled one-crust pie using a 9-inch pie plate. Using remaining piecrust sheet, cut into as many leaf shaped pieces as possible. Attach leaves with water to rim of prepared pastry shell, overlapping edges.
Place 1 cup chocolate morsels in a double boiler over water; heat, stirring constantly, until chocolate is melted. (We can use microwave now). Set aside.
In a large mixer bowl, beat eggs. Gradually add sugar and continue to bet until light and fluffy. Add melted morsels, corn syrup, butter, & vanilla. Fold in remaining morsels, coconut and pecans. Gently pour filling into prepared shell. Garnish top of pie with additional leaves and small circles for berries, if desired. Bake at 350 degrees for 45 to 55 minutes. Cool before serving.
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