Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Lowery Estate in Arlington, Texas in 1984.

Ingredients Edit

Directions Edit

  1. Preheat the oven to 375°F.
  2. In a medium bowl combine eggs, corn syrup, melted chocolate, butter, vanilla, sugar and salt then mix well.
  3. Stir in the pecans and coconut and mix well.
  4. Pour into pie crust and bake for 45 minutes.
  5. Allow cooling completely before serving.
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