German Chocolate Pecan Pie

As soon as I saw this recipe in the November issue of Every Day with Rachael Ray I knew I wanted to make it for Thanksgiving. My mom and Nana are huge fans of German chocolate so I knew they would love this. Plus, I was still trying to redeem myself from Thanksgiving two years ago, when I proudly showed up at dinner with a pecan pie only to cut it and find it totally raw inside. My father still teases me about it, but I think everyone forgot about that little incident after eating this pie. It is so, so good - chocolaty and nutty with just the right amount of coconut. I used a frozen pie crust (I've made crust before and find that for all the effort it takes I like the frozen ones just as much) and it couldn't have been easier. The recipe below is how I made it with a frozen crust, but you can find the entire recipe here if you want to make your own crust. I will definitely be making this again!

German Chocolate Pecan Pie

1 frozen pie crust, pre-baked according to package directions
2 large eggs
1/2 cup dark brown sugar
1/2 cup light corn syrup
2 1/2 cups (about 10 ounces) pecan halves, coarsely chopped
3/4 cup sweetened flake coconut
3/4 cup semisweet chocolate chips

Pre-bake pie crust according to package directions. Meanwhile, in a medium bowl, whisk the eggs. In a heavy, medium saucepan, whisk together the remaining 5 tablespoons butter and 1/2 teaspoon salt with the brown sugar and corn syrup over medium heat until melted and smooth. Whisk the sugar mixture into the beaten eggs. Stir in the nuts and coconut. Spread the chocolate chips in the pie shell. Pour in the filling and bake until set, about 25 minutes. Let the pie cool completely before slicing.