Recipe: Coconut Walnut Pie (with toasted coconut variation)

COCONUT WALNUT PIE
"Gooey and wonderful. For an extra special touch, drizzle with chocolate sauce before serving."



1 cup Karo Light Corn Syrup
3 eggs
2 egg yolks
1 cup brown sugar
1/4 cup butter OR margarine, melted
1/4 teaspoon Tone's Ground Cinnamon
1/8 teaspoon Tone's Sea Salt
1 teaspoon Tone's 100% Pure Vanilla Extract
1 cup finely walnut pieces
1 cup flaked coconut
1 (9-inch) unbaked OR frozen deep-dish pie crust*
Chocolate sauce (optional, for garnish)

Preheat oven to 350 degrees F.

Mix corn syrup, eggs, egg yolks, sugar, butter, cinnamon, sea salt and vanilla using a spoon. Stir in walnuts and coconut. Pour filling into pie crust.

Bake on center rack of oven for 60 to 70 minutes. Pie is done when center reaches 200 degrees F. Tap center surface of pie lightly - it should spring back when done. If pie crust is overbrowning, cover edges with foil.

Cool for 2 hours on wire rack before serving. For an extra special touch, drizzle with chocolate sauce before serving.

*For easy clean up, spray pie pan with cooking spray before placing pie crust in pan.

TOASTED COCONUT VARIATION:
Before starting the pie, spread coconut on a baking sheet and toast in 325 degrees F oven until coconut is toasted. Cool.

Makes 1 (9-inch) pie, 8 servings
Source: Tone's, ACH Food Companies, Inc.