DAVID PAGE (Franklin, Tennessee) was born in Nashville, Tennessee. His grandmother is MAXINE PAGE (also of Nashville), who is affectionately known to her grandchildren as Page. David says, “I don’t know how she does it, but Page always has delicious food ready and waiting at her house. Everyone’s favorite is this earth grain pie, and we all fight over who gets a piece. When I was little, we always ate at Page’s house after church on Sunday. She wouldn’t just have one meat and three vegetables . . . she would have two or three meats and about six vegetables. Dessert was always a treat because everyone had their personal favorite, and she had usually made them all. Page loves for us to eat. While she takes great joy in preparing meals for our family, there’s even greater joy in watching all of us eat until we are full!”
½ cup (1 stick) margarine
4 large eggs
1 cup corn syrup
1 (12 ounce) package semisweet chocolate chips
1 cup pecans, whole and pieces
1 cup sugar
1 cup shredded coconut
2 (9 inch) piecrusts, unbaked
1 Preheat the oven to 350 degrees.
2 In a saucepan over medium heat, melt the margarine and add the eggs and corn syrup. Blend well. Gently add the chocolate chips, pecans, sugar, and coconut, and mix well. Pour into the 2 piecrusts.
3 Bake for 40 minutes or until set. If the edges are starting to brown too much, wrap them with foil for the remainder of the baking time. Serve warm or at room temperature.
MAKES 2 PIES; 8 SERVINGS EACH.