Diane Lyerly | Pedernales EC

This decadent pie tastes just like a warm, gooey cookie. It’s been a Lyerly family favorite for nearly 40 years, and it’s easy to understand why. If you use a premade frozen pie shell, this pie can be ready in under an hour.

1 unbaked 9-inch pie crust
6 tablespoons butter (3/4 stick), softened
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup flour
1 cup semisweet chocolate chips
3/4 cup chopped pecans
1/2 cup shredded coconut

1. Preheat oven to 350 degrees. Roll out pie crust and arrange in a 9-inch pie dish. Set aside or chill while you prepare the filling.

2. In a medium bowl, cream butter, sugar and vanilla. Beat in eggs until smooth, then stir in flour and mix until no dry bits remain. Stir in chocolate chips, pecans and coconut and pour mixture into prepared pie crust.

3. Bake 35–40 minutes, until top is lightly browned and set. Let cool before serving.

Serves 8.