Prepare Pastry for Single-Crust Pie. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. (Do not prick.) Set aside.
For filling:In a medium bowl, combine eggs, corn syrup, granulated sugar, brown sugar, butter, vanilla, and salt.
In pastry shell, layer semisweet chocolate pieces, 1 cup coconut and walnut pieces. Pour egg mixture over all, spreading evenly. To prevent overbrowning, cover edge of pastry shell with foil.
Bake in a 350 degree F oven for 30 minutes. Remove foil; bake for 20 to 25 minutes more or until set. Cool completely on a wire rack. Cover and store in refrigerator within 2 hours. If you like, serve with whipped cream and sprinkle with toasted coconut. Makes 8 to 10 servings.
Recipe and Photo from Midwest Living
Pastry for Single-Crust Pie
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 - 5 tablespoons cold water
In a bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of water at a time over the flour mixture, tossing with a fork until all of the dough is moistened. Form dough into a ball.
Servings Per Recipe 8, sodium (mg) 349, fiber (g) 4, cal. (kcal) 679, vit. A (IU) 437, carb. (g) 84, pro. (g) 9, chol. (mg) 101, calcium (mg) 40, Fat, total (g) 39, sat. fat (g) 17, iron (mg) 2