Southern Pecan Pie with Coconut and Nutella

This is a recipe for a classic southern pecan pie
enhanced with coconut and a bottom layer of nutella.
While I’m not a huge dessert person, this is good!

Ingredients:
6 tbsp butter
3/4 cup brown sugar
3/4 cup light karo syrup,
1/2 tsp kosher salt
1 tsp pure vanilla extract
1/2 tsp coconut extract
3 eggs, beaten
1/2 cup sweetened coconut flakes
1 cup pecans
1 frozen 9" deep dish pie crust, unbaked
1/2 cup nutella

Directions:
Preheat oven to 350 degrees F.
Place rack in upper third of oven.
Line a sheet pan with aluminum foil or parchment paper.
Add the butter, sugar, karo syrup and salt
to a saucepan and place over medium heat.
Heat over medium, stirring frequently,
until butter has melted and the brown sugar has dissolved.
Remove from heat and stir in vanilla and coconut extracts.
Let cool for 10 minutes.
Spread the Nutella evenly in the bottom of the unbaked pie crust.
Place the crust onto the lined sheet pan.
Once the sugar mixture has cooled,
whisk in the beaten eggs until completely incorporated.
Stir in the sweetened coconut flakes and pecans.
Pour the pecan-sugar mixture into the pie crust over the nutella.
Place the sheet pan with the pie in the oven.
Bake at 350 degrees F. for about 55 minutes to 1 hour.
Remove from oven and place on a wire rack to cool.
Cool completely before serving.
Pie may be made 2 days in advance and stored,
covered, at room temperature.