Chocolate Coconut Pecan Pie

CHOCOLATE COCONUT PECAN PIE: Okay, this isn't an Amish specialty, but since we're talking about pies today, I thought I'd add to the topic.  Rachel and I ate at a little restaurant yesterday, one of those dumpy dives that usually serve much better food than the chain restaurants and there were some intriguing pies calling my name from the dessert case.  One of them: chocolate coconut pecan pie. Rachel's not a huge coconut fan, but I am, so this pie was amazingly awesome for me.  I took a bite but then realized I should snap a photo to share of this beauty.  While I didn't get the exactly recipe, our good friends at Karo (the corn syrup people) do have a recipe for this decadent delight which I thought I would share:

1 cup flaked coconut
1 cup semi-sweet chocolate chips
1 cup coarsely chopped pecans
1 (9-inch) unbaked deep dish pie crust
⅔ cup Karo® Light OR Dark Corn Syrup
½ cup sugar
½ cup brown sugar
2 tablespoons butter OR margarine, melted
4 egg

Preheat oven to 350°F. Mix coconut, chocolate chips and pecans in a medium bowl; sprinkle over bottom of pie crust. In same bowl, combine corn syrup, sugars, butter and eggs until well blended. Pour over coconut mixture.Bake for 50 to 55 minutes or until puffed and set. Cool on wire rack.  For any pecan pie recipe, Karo® Lite Syrup may be substituted for Karo® Corn Syrup.