When I was a little girl, one of my favorite Christmas cookies that my mom made was a dream bar. It was a glorious creation that combined slivered almonds, shredded coconut, an ooey gooey brown mixture all on top of a shortbread cookie. I don't know why my mother only made these at Christmas but somehow that has always made them feel so much more special to me. Well, with fall fast approaching, I had a craving for these dream bars the other day but I also wanted to make a pie. I thought what better pie ingredients then the dream bars. It would be sort of like a pecan pie. I'm not a big pecan fan but I've always thought that pecan pies looked really yummy. So I gave it a try. I took a recipe for pecan pie, tweaked it a little to add the dream bar ingredients and took it one extra step further by adding chocolate chips. Let me tell you, I now have a new favorite pie recipe and this will definitely be on my Thanksgiving menu. Make sure you serve this warm with either whipped cream or vanilla ice cream!!!!
9" refrigerated pie crust
5 tablespoon unsalted butter
1 cup brown sugar
3/4 cup light corn syrup
1/2 teaspoon salt
3 eggs lightly beaten
3/4 cup slivered almonds
1 cup sweetened shredded coconut
1/2 cup semi-sweet chocolate chips
Preheat oven to 375 degrees
In a medium saucepan, melt the butter with brown sugar, corn syrup and salt. Stirring constantly, bring to a boil and let boil for 1 minute. Take off heat and add nuts, coconut and chocolate chips and vanilla. Let mixture cool for 5 minutes. Quickly stir in the beaten eggs and pour mixture into your pie crust. Place pie on baking sheet and bake for 35-40 minutes. Let cool. Serve pie warm or at room temperature. Top with whipped cream or vanilla cream if desired.
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