Another recipe-Black Forest Brownie Pecan Pie

Oh My Goodness- this one is good and not hard to make- and I made a coconut crust so it is gluten free, for those who have wheat/gluten sensitives.

Crust:

2 cups shredded coconut

3 tablespoons melted butter

Filling:

1 cup light or dark corn syrup

1/2 cup sugar

1/8 teaspoon salt

4 ounces of unsweetened baking chocolate chopped into pieces

3 tablespoon butter

4 eggs, slightly beaten

1 teaspoon vanilla extract

1 cup coarsely chopped pecans

Topping:

1 21 ounce can of cherry pie filling

Whipped cream

Heat over to 350 degrees F. Toss 3 tablespoons of melted butter with coconut until well blended. Pat in a round 8 inch cake pan. Place in oven and bake crust for 15 to 20 minutes until slightly browned.

Combine corn syrup, sugar and salt in a small saucepan. Bring mixture to a boil over medium heat, stirring until sugar is dissolved. Boil for 2 minutes. Remove from heat.

Add chocolate pieces and butter to syrup mixture, stirring until chocolate is melted and mixture is smooth. Cool for 5 minutes.

Pour chocolate mixture slowly over eggs, stirring constantly. Add vanilla and pecans;mix well. Place pan with crust on a baking sheet or pizza pan for stability. Pour mixture into crust.

Bake in a preheated 350 degree F oven for about 50 minutes, until the center of the pie is slightly puffed; cool at least one hour.

To serve, top each slice of pie with about 1/4 cup of cheery pie filling and a dollop of whipped cream.

Enjoy!