Million Dollar Pie

When I think about Million Dollar Pie, it seems like I have been eating it my whole life.  In truth, we only started eating it a few years ago when my mom got the recipe from a co-worker. 

 

It is sweet, delicious, and tastes like a chocolate chip cookie, but in pie form, of course!  Besides the taste, this recipe really is a gem to have in your recipe box because it comes together so quickly and uses ingredients you might already have hanging out in your kitchen.  

You can have the pie in the oven in less than 20 minutes if you use a store-bought pie crust.  I generally like to make my own crust, but even baking purists run short on time every once in a while.   

Whatever crust you use, there is just a short bit of time between when you mix the ingredients and put the baked pie on your windowsill to cool.  Yum.

Notes:
You can either use a homemade crust or a store-bought crust for this recipe.  This pie comes together quite quickly.  The last time I made this, I used a generic recipe for the crust.  Feel free to use your own favorite crust recipe, or a store-bought crust, for this pie.

Recipe adapted from Eileen C.’s recipe.  Thanks Eileen!

Ingredients:
1 unbaked pie crust
½ cup unsalted butter
2 eggs
1 cup granulated sugar
½ cup flour
2 teaspoons vanilla extract
1½ cups semi-sweet chocolate chips
¾ cups chopped pecans,
¾ cups sweetened shredded coconut
5-6 additional pecan halves or pieces, optional

Melt, Mix, Pour, Bake:
Adjust a rack to the center of the oven, and preheat to 350ºF.  Melt the butter in the microwave or on the stovetop.  In a large bowl, whisk together the eggs.  Add the sugar, flour, vanilla, and melted better, and stir to combine.  Add the chocolate chips, pecans, and coconut.  Scrape the mixture into the unbaked pie shell, and smooth out the top with a spatula.  Top with decorative pecan pieces, if desired.  Place the pie in the preheated oven, and bake at 350ºF for 30-35 minutes until the top is golden brown and the pie is set.  Cool on a rack for several hours.  Once cool, cut and serve.  Store leftovers well wrapped in the refrigerator. 

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