Millionaire’s Pie

Pie Base

• 1 partially baked pie shell — 10-inch, cooled

Filling

• 1 cup coconut — flakes, sweetened
• 1 cup semisweet chocolate chips
• 1 cup pecans — chopped
• ½ cup brown sugar — packed
• ¾ cup granulated sugar
• Pinch salt
• 1 ½ tablespoons butter — melted and cooled slightly
• ½ cup light corn syrup
• ¼ teaspoon vanilla extract
• 4 large eggs — lightly beaten

1. Prepare the Oven: Position an oven rack in the center and preheat oven to 325°F. Set the cooled, partially baked pie shell in its 10-inch pie pan on a rimmed baking sheet.1 partially baked 10-inch pie shell
2. Build the Filling Layer: In a medium mixing bowl, combine the coconut flakes, semisweet chocolate chips, and chopped pecans. Spread the mixture evenly into the partially baked pie shell.1 cup coconut flakes, 1 cup semisweet chocolate chips, 1 cup pecans
3. Make the Custard Mixture: In another medium mixing bowl, stir together the brown sugar, granulated sugar, and salt. Whisk in the melted butter, corn syrup, and vanilla extract. Add the lightly beaten eggs and whisk gently for 1–2 minutes, just until the mixture is smooth. Do not beat in excess air.½ cup brown sugar, ¾ cup granulated sugar, pinch salt, 1½ tablespoons butter, ½ cup corn syrup, ¼ teaspoon vanilla extract, 4 eggs
4. Assemble the Pie: Pour the custard mixture slowly and evenly over the coconut-chocolate-pecan layer. Scrape the bowl with a rubber spatula so all of the filling is added.
5. Bake: Bake on the rimmed baking sheet for 55–65 minutes. The top should be deep golden brown, the outer 2–3 inches should appear set and slightly puffed, and the center 3–4 inches should move with only a gentle, unified wobble when the pan is nudged. If the crust edge becomes deeply browned before the center is ready, cover the edge loosely with aluminum foil.
6. Cool Completely: Transfer the pie pan from the baking sheet to a wire cooling rack. Cool completely at room temperature for about 2 hours so the filling can finish setting. If the pie is not being served immediately, cover and refrigerate it after the cooling period.
7. Serve: Serve at room temperature or chilled with whipped cream, vanilla ice cream, or an optional caramel drizzle. For a warm serving, cool the pie completely first and then gently rewarm individual slices.