German Chocolate Pecan Pie

So, here is my go to pie for Thanksgiving -- German Chocolate Pecan Pie.  HEAVENLY!!!  Pecan pie is so good by itself but the addition of chocolate and coconut really steps it up a notch or five. It is a Rachael Ray recipe that I have changed slightly.  The original recipe calls for 3/4 cup of chocolate chips and (I can't believe I'm writing this) it's a little too chocolatey.  I know, it's hard to believe that I think something could have too much chocolate but it's true.  I also usually just use 2 cups of pecans because that's the size bag I find in my grocery stores.  It makes the perfect amount of filling for the pie so I really don't think it's missing anything by having half a cup less of pecans.  This is a really easy recipe - my four year old helps with the filling.  I usually cheat and buy a pre-made shell so the whole thing takes about 45 minutes.  I do pre-bake the shell for about 10-12 minutes before filling it.  So, that's it - the recipe to the most amazing delicious pie ever.

Pre-made pie shell
5 tablespoons unsalted butter
1/2 teaspoon salt
2 large eggs
1/2 cup dark brown sugar
1/2 cup light corn syrup
2 cups pecan pieces
3/4 cup sweetened flake coconut
1/2 cup semisweet chocolate chips

Preheat oven to 375 degrees and bake for pie shell 10- 12 minutes. In a medium bowl, whisk the eggs. In a heavy, medium saucepan, whisk together the  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. Put 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.

Happy Thanksgiving everyone!