“The joy, laughter and chance to spend time with loved ones are what make the holidays one of my favorite times of the year. The same joy can be experienced at Brenau University’s five campuses as students, faculty and staff celebrate with each other and enjoy opportunities, such as coat drives and food distributions, to share the warmth and happiness of the holiday with others.
“During this season of giving, we recognize that it is your support that helps to make our mission of providing extraordinary educational opportunities possible. Thank you for all you do to make Brenau a special place.
“Ed and I wish you and your family a holiday filled with joy and laughter! Please enjoy this recipe, which is a Schrader family favorite.”
Toasted Coconut-Chocolate Chunk Pecan Pie
1 15-oz. refrigerated pie crusts
1/3 cup butter, melted
1 cup sugar
1 cup light corn syrup
4 large eggs, lightly beaten
1 tsp. vanilla extract
¼ tsp. salt
1 ½ cups pecan halves
1 cup sweetened flaked coconut, toasted
¾ cup semisweet chocolate chunks or morsels
Unroll 1 pie crust and place on a lightly floured surface; lightly brush top of crust with water. Unroll remaining crust and place over bottom crust; gently roll into a 10″ circle. Fit into a 9″ pie plate according to package directions; fold edges under and crimp. Set aside.
Stir together butter and next 5 ingredients in a large bowl; stir well. Stir in pecans and remaining ingredients. Pour filling into pie crust.
Bake at 325 degrees for 1 hour and 15 minutes or until set, shielding crust after 45 minutes with aluminum foil if necessary. Cool completely on a wire rack.
Yield 8 to 10 servings