If you're on dessert duty this Thanksgiving, you might want to flex your pie-baking muscles a few weeks in advance. A dry run will get you comfortable with your recipe before debuting it for the family. And no one will complain if you have some pie around the house in advance of the holiday.
CHOCOLATE COCONUT PECAN PIE
1 single-crust 9-inch pie shell, chilled
6 tablespoons unsalted butter, cut into pieces
1 cup packed light brown sugar
1/2 teaspoon salt
3 large eggs
1 1/2 cups light corn syrup
1 tablespoon pure vanilla extract
1 1/4 cups pecans, toasted and coarsely chopped
1 cup sweetened flaked coconut
1 large egg white
1 cup (5 1/2 ounces) semisweet chocolate chips
1. Preheat oven to 400 degrees. Prick bottom and sides of pie shell all over with fork. Line shell with heavy-duty aluminum foil, pressing it against bottom and sides of shell and letting the foil overhang the edge by one inch. Prick the foil with fork and through the pastry. Bake until crust is set, about 15 minutes. Carefully remove foil and continue to bake until crust is golden, 10 minutes longer.
2. While crust is baking, prepare filling: Place a few inches of water in a large saucepan and bring to a simmer. Combine butter, sugar, salt, eggs and corn syrup in large bowl and place on top of pot, whisking until butter is melted and ingredients are warm to the touch. Whisk in the vanilla and stir in the pecans and coconut. Remove from the heat.
3. Remove pie shell from oven and lower temperature to 275 degrees. Brush the bottom of the shell with egg white and let stand 2 minutes to dry. Pour the pecan mixture into the hot shell. Scatter chocolate chips over filling. Bake until center is just barely set, with the slightest wiggle to it, about 55 minutes.
4. Transfer to a wire rack to cool completely before slicing and serving.