Chocolate Coconut 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. 

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. 

KARO® IS THE ULTIMATE PECAN PIE INGREDIENT

For this post, I’m partnering with Karo® Corn Syrup, the secret to a super silky yet gooey and rich pecan pie. It’s a vital ingredient in pecan pie because it allows the sugars to caramelize instead of crystallizing. And pairing it with a chocolate bottom and flaky coconut makes for a fun twist on a traditional dessert. 

HOW TO MAKE COCONUT CHOCOLATE PECAN PIE

1. Make your pie crust or use a store-bought pie crust. I made my own. Fit the pie crust into your pie dish and transfer it to the freezer. 
2. 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.
3. Meanwhile, separately, in a bowl, whisk together the brown sugar, Karo® Corn Syrup, eggs, and salt.
4. Layer the coconut and pecans over the chocolate bottom and then pour the Karo mixture over it.
5. Brush the edges of the pie crust with egg wash and then transfer to the oven.
6. Bake for about 55 minutes until puffy and the edges of the pie crust are golden brown. 
7. Don’t skip this: let your pie cool to room temperature before slicing. This is crucial if you want it to set properly. 
8. Don’t forget to serve it with ice cream or whipped cream!

TIPS AND TRICKS

• 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.

If you make this Coconut Chocolate Pecan Pie, let me know on Instagram!

Looking for more recipes? Here are some that I love:

• Butter Pecan Pie
• Dark Chocolate Pecan Pie
• French Silk Pie
• Cheddar Rye Apple Hand Pies

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Print Recipe

Coconut Chocolate Pecan Pie

Author: Adrianna Adarme

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.

Course: Dessert, Pie

Cuisine: American

Keyword: black bottom pecan pie, Chocolate Coconut Pecan Pie

Prep Time: 20 mins

Cook Time: 1 min

Cooling Time: 2 hrs

Serving Size: 6

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 Karo® 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)
• 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 PIE 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 TO BAKE:

• In a medium bowl, whisk together the brown sugar, all-purpose flour, melted butter, Karo® 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
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.

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