1/2 Cup of Softened Butter (1 Stick)
1/2 Cup White Sugar
1/2 Cup Brown Sugar
2 Large eggs
1 Teaspoon Pure Vanilla Extract
1/2 Cup Flour (Baking or All-Purpose)
6 Ounces of Chocolate Chips
1/2 Cup Pecan Pieces
1/4 Cup of Sweetened Coconut Flakes
1 Regular Frozen Pie Shell
Preheat the oven to 350°. Allow the frozen pie shell to thaw a bit. Use a fork to gently piece the bottom of the pie shell; this will prevent it from creating large air pockets while pre-cooking it. Precook the pie shell for 10 minutes and remove from the oven and allow to cool while preparing the filling.
In a large mixing bowl, cream the butter, white sugar, brown sugar, and vanilla extract. Once creamed, add eggs one at a time while mixing. Turn your mixer down and slowly incorporate the flour. Once the flour is mixed in, use a spatula to scrape down the sides of the bowl. You can use the mixer to add the coconut flakes and pecans or mix them in by hand using a spatula, however, you should definitely use a spatula to fold in the chocolate chips by hand so they do not break apart.
Kat Tip: Patsy’s original recipe called for 3/4 cup of pecans and 1/2 cup of coconut flakes. I’ve adjusted the amount over the years because both can be over powering. This recipe is flexible in that you can exclude what you don’t like or substitute other combinations, such as white chocolate chips and macadamia nuts.
Pour the pie filling into the pre-cooked shell and cook for 45 to 60 minutes. Check on the pie after 45 minutes. If it’s still a bit jiggly when shaken, leave it in the oven and check on it in 5 minute intervals. If you find your pie crust is cooking at a faster rate and getting too dark in color, remove the pie and wrap only the crust of the pie in aluminum foil. The pie top and crust should be golden brown.
Remove from the oven and allow the pie to cool and set for at least an hour. Enjoy the pie with vanilla ice cream or fresh whipped cream!