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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Spread coconut onto a baking sheet. Bake for 10 minutes until lightly toasted. Cool.
Meanwhile, coat a 9-inch deep-dish pie plate with cooking spray. Roll piecrust slightly and fit into prepared dish, fluting edge.
In a bowl, whisk corn syrup, sugar, eggs and vanilla. Stir in pecans. Spread coconut into piecrust; top with chocolate chips. Carefully pour pecan mixture into crust.
Bake for 1 hour, covering crust with foil if browning too quickly. Cool at least 2 hours, then refrigerate until serving. Garnish with whipped cream and toasted coconut, if desired.