Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.
This Coconut Chocolate Pecan Pie is the trifecta of coconut, pecans, and chocolate. It is a tropical spin on my more classic Dark Chocolate Pecan Pie and Butter Pecan Pie.
Growing up, pecan pie was always a must on the dessert table at Thanksgiving. It was always the pie I chose, though let’s be honest, I had a slice of almost every pie on the table. My aunt made pecan pie every year and ‘til this day, I think of her when I make mine.
Ingredients for Chocolate Coconut Pecan Pie
- Pecans – I love my pecans toasted. I think this brings out the caramel notes in the pecans.
- Coconut Flakes – This is going to give us that delicious tropical vibe we’re going for.
- Chocolate – I like using chopped semi-sweet or dark chocolate for this.
- Light corn syrup – I love the texture of corn syrup for this pie. Alternatively, you could use brown rice syrup. Another favorite of mine. I use it in my Walnut Angostura Pie.
How to Make Chocolate Coconut Pecan Pie
- Make your pie crust or use a store-bought pie crust. I made my own using my Homemade Pie Crust recipe. Fit the pie crust into your pie dish and transfer it to the freezer.
- In a bowl, place the chopped chocolate and pour the warmed cream over it. Mix to melt the chocolate and create a ganache. Add it to the bottom of the pie crust and transfer it to the freezer until it turns solid. This is very similar to my Black Bottom Pecan Pie.
- Meanwhile, separately, in a bowl, whisk together the brown sugar, light corn syrup, eggs, and salt.
- Layer the coconut and pecans over the chocolate bottom and then pour the syrup mixture over it.
- Brush the edges of the pie crust with egg wash and then transfer to the oven.
- Bake for about 55 minutes until puffy and the edges of the pie crust are golden brown.
- Don’t skip this: let your pie cool to room temperature before slicing. This is crucial if you want it to set properly.
- Don’t forget to serve it with ice cream or whipped cream!
Tips and Tricks
- Make ahead – If you want to make it ahead of time, make the crust the night before. Make the filling the night before and keep it in the fridge in a bowl. Make the ganache the night before and then just before pouring it in, warm it in the microwave for a minute or so, just until melted.
- Toast the pecans – I love toasting my pecans lightly in a 300F oven. Place them on a baking sheet in an even layer. Toast them for about 10 minutes. You could also do this in a pan over low heat, about 2 minutes.
More Pie Recipes You Might Like:
If you tried this Coconut Chocolate Pecan Pie recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Coconut Chocolate Pecan Pie
This Coconut Chocolate Pecan Pie is the trifecta of coconut, pecans, and chocolate. It is a great new spin on a classic pecan pie and perfect to make for Thanksgiving.
Equipment
- 1 (9-inch) pie pan
Ingredients
Pie Crust:
- 1 1/4 cup all-purpose flour
- 2 teaspoons white granulated sugar
- 3/4 teaspoon kosher salt
- 1/2 cup unsalted butter, cold from the fridge
- 1/3 cup very cold water, divided
Black Bottom:
- 4 ounces dark chocolate
- 1/4 cup heavy cream
Filling:
- 1 cup packed dark brown sugar
- 2 tablespoons all-purpose flour
- 6 tablespoons unsalted butter, melted and cooled to room temperature
- 3/4 cup light corn syrup
- 3 large eggs, (at room temperature)
- 1 teaspoon pure vanilla extract
- 1 teaspoon apple cider vinegar
- 1 teaspoon kosher salt
- 1 ¼ cup unsweetened shredded coconut
- 2 cups pecans, (wholes and halves) and toasted
- 1 large egg, (for egg wash) beaten
Instructions
To Make the Pie Crust:
- In a large bowl, mix together the flour, sugar, and kosher salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly, and using your hands, break the butter bits into the flour until they’re evenly distributed and resemble the size of small peas. Add 50% of the recommended water and mix.
- The mixture will be shaggy at this point. From here, add 1 tablespoon of water at a time until the dough comes together. Flour your counter and dump the dough onto it. Gather the mixture into a rough ball and press down gently. Fold it in half and then half again, this will create some “layers”. Form the dough into a disc and wrap tightly with plastic wrap. Transfer to the refrigerator to chill for at least 1 hour, ideally overnight.
To Roll Out the Dough:
- Remove the pie crust from the fridge and allow it to stand on the counter for about 10 minutes. I always find this helps with rolling it out. Begin to roll the dough, being sure to rotate it every so often to avoid sticking, to a 13-inch round. Wrap the dough around the rolling pin and unroll it over a 9-inch pie dish. Gently fit the dough into the bottom and up the sides of the pie dish. Trim the dough around the pie tin, leaving a 1 1/2-inch overhang (this is important if you want a nice crimp). Tuck the overhang under itself all the way around. Rest your right thumb on the edge of the pie crust and using your left hand, shape a v. Push the two together, creating a large crimp. Work your way around the entire pie crust until you’re done. Transfer to the freezer or fridge.
To Make the Black Bottom:
- Preheat to 350 degrees F.
- Add the chocolate to a small bowl. In a small saucepan, add the heavy cream and heat until very hot to the touch (about 130 degrees F). Immediately pour the heavy cream on top of the chocolate and allow it to stand for 2 to 3 minutes. Then, whisk the chocolate and cream together until very smooth.
- Pour the ganache into the pie crust and smooth it out with the back of a spoon to create an even layer being sure to come up at least halfway up the sides. Transfer the pie crust to the freezer to chill for 15 to 20 minutes.
To Make the Filling and Bake:
- In a medium bowl, whisk together the brown sugar, all-purpose flour, melted butter, light corn syrup, eggs, vanilla extract, apple cider vinegar, and kosher salt.
- Remove the pie shell from the fridge and add the coconut in an even layer to the bottom followed by the pecans. Pour the filling over the pecans, coconut, and ganache. Brush the edges of the pie crust with egg wash and place on a baking sheet. Transfer to the oven to bake for about 55 minutes to 1 hour, until the center has set (it may rise slightly and be slightly jiggly). Be sure to check on it periodically throughout the baking process—if at any time the crust gets too brown, you can place a piece of foil over it to stop the browning.
- Allow it to cool completely, at least 2 to 3 hours, before slicing it. Serve with whipped cream or ice cream.
Notes
Tips and Tricks:
- To make ahead: If you want to make it ahead of time, make the crust the night before. Make the filling the night before and keep it in the fridge in a bowl. Make the ganache the night before and then just before pouring it in, warm in the microwave for a minute or so, just until melted.
Nutrition
Calories: 892kcal | Carbohydrates: 42g | Protein: 13g | Fat: 78g | Saturated Fat: 38g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 192mg | Sodium: 738mg | Potassium: 466mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1153IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this Recipe? Please Rate & comment below!
