Decadent Chocolate Coconut Pecan Pie: A Festive Upgrade to Your Favorite Holiday Dessert
Classic pecan pie gets a super delicious upgrade with this incredible recipe! This chocolate coconut pecan pie is an exquisite combination of rich, nutty, and sweet flavors, sure to become a new favorite for your holiday table and beyond.
Pecan pie is more than just a dessert; it’s a cherished holiday tradition in countless households, including mine. For many, Thanksgiving simply wouldn’t be complete without a generous slice of that golden, gooey goodness.
If you’re a devoted fan of traditional pecan pie, prepare to be captivated by this chocolate coconut pecan pie recipe. It takes everything you love about the classic and elevates it to an even more amazing level. You’ll be enchanted by how the deep, slightly bitter notes of dark chocolate and the sweet, aromatic crunch of toasted coconut perfectly complement the rich caramel flavors and the earthy, buttery pecans. The result is a dessert so uniquely delicious, it truly tastes like a gourmet, homemade candy bar encased in a flaky pie crust.
This dessert isn’t just a treat; it’s a showstopper! It’s undoubtedly worthy of a place of honor on your holiday table, whether it’s for Thanksgiving, Christmas, or any special gathering. And remember, no slice is truly complete without a dollop of fluffy, perfectly whipped cream to balance its richness.
Table of Contents
- Why This Chocolate Coconut Pecan Pie is a Must-Try
- Ingredients you’ll need
- Baking Tips: The Science Behind Pecan Pie
- How to make chocolate coconut pecan pie
- Serving and Storage Suggestions
- FAQs for this recipe
- More pecan pie recipes
- Get the recipe
Why This Chocolate Coconut Pecan Pie is a Must-Try
While the traditional pecan pie holds a special place in our hearts, this recipe offers an exciting twist that makes it even more irresistible. Here’s why you absolutely need to try this chocolate coconut pecan pie:
- Elevated Flavor Profile: The addition of dark chocolate chips introduces a delightful bitterness that cuts through the sweetness of the classic pecan pie filling. Toasted coconut adds a warm, tropical note and a wonderfully chewy texture, creating a complex and harmonious flavor experience.
- Perfect Texture Harmony: Imagine the crisp, flaky pie crust, giving way to a smooth, caramel-like filling bursting with crunchy pecans, melted chocolate pockets, and tender, toasted coconut. Each bite is a textural adventure!
- Impressive Presentation: With its beautifully set filling and golden-brown crust, this pie looks as good as it tastes. It’s guaranteed to impress your guests and be the star of any dessert spread.
- Simple to Master: Despite its gourmet appeal, this recipe follows straightforward steps, making it accessible for bakers of all skill levels. With our detailed instructions, you’ll achieve perfection every time.
Ingredients you’ll need
Ready to bake a truly unforgettable pie? Gather your ingredients, and let’s get started. The magic of this chocolate coconut pecan pie begins with quality components, transforming simple pantry staples into a holiday masterpiece.
Baking Tips: The Science Behind Pecan Pie
baking tip:Why use corn syrup in pecan pie?
Can you use a substitute such as honey, pure maple syrup or brown rice syrup for light corn syrup? Yes, you can use one of these substitutes in pecan pie, typically in a 1:1 ratio. However, it’s important to understand the implications. Each substitute will introduce its own distinct flavor profile, subtly altering the taste of your pie (e.g., honey will add a floral note, maple syrup a woody sweetness). Furthermore, these syrups generally have a thinner consistency than light corn syrup. This means your pie filling will likely be softer and less firm after baking. For the best texture and flavor balance when using an alternative, we highly recommend seeking out a recipe specifically developed with that particular substitute. This ensures the proportions and baking times are optimized for your chosen ingredient, leading to a successful and delicious pie.
How to make chocolate coconut pecan pie
Creating this decadent chocolate coconut pecan pie is a rewarding experience. Follow these detailed steps to ensure a perfect, crowd-pleasing dessert every time.
- Prepare Pie Crust: The foundation of any great pie is its crust. While convenience might tempt you, a homemade butter pie crust is strongly recommended over store-bought options for superior flavor and texture. If you’re planning ahead, a pie crust can be made in advance and kept in the fridge or freezer. Ensure your butter is cold and work the dough minimally to achieve that desirable flaky texture. If you have an extra pie crust chilling in the freezer, you’re already one step ahead!
- Toast Pecans and Coconut (Highly Recommended): While technically optional, toasting the pecans and coconut is a step that truly elevates the flavor of this pie. The heat brings out a deeper, more aromatic nuttiness in the pecans and a richer, sweeter character in the coconut. Spread each ingredient in a single layer on separate baking sheets. Toast pecans at 350°F (175°C) for about 8-10 minutes until they become fragrant and slightly darker. Toast coconut for 5-7 minutes until lightly golden. Keep a close eye on both, as they can burn quickly! This extra 10 minutes of effort is absolutely worth the enhanced taste.
- Roll Out Pie Crust, Line Pie Dish, and Crimp Edges: On a lightly floured surface, roll out your chilled pie dough into a roughly 12-inch circle. Carefully transfer the dough to a 9-inch pie pan. Trim the edges, leaving about a ½ to 1-inch overhang. Tuck this overhang under itself to create a sturdy edge, then use your fingers or a fork to create an attractive crimped design around the perimeter. This not only looks beautiful but also helps prevent the crust from shrinking. Place the prepared pie shell in the freezer for at least 30 minutes; this step is crucial for maintaining the crust’s shape during baking.
- Blind Bake Pie Crust (Optional, but Recommended for a Crisper Bottom): I’ve made this pie both with and without blind baking the crust. The primary benefit of a blind-baked crust is a significantly crisper, non-soggy bottom, which is often a common issue with pecan pies. Skipping this step saves time, but if you desire that perfect, firm crust, it’s worth the effort. To blind bake, preheat your oven to 425°F (220°C). Line the chilled pie shell with aluminum foil, making sure it’s flush against the crust, then fill with pie weights or dried beans. Bake for 15-20 minutes, then remove the foil and weights and bake for another 5-10 minutes until the crust is lightly golden and appears set. Here’s more info on blind baking pie crust for a comprehensive guide.
- Mix Filling Ingredients and Pour into Pie Crust: In a large bowl, whisk together the light corn syrup, packed brown sugar, melted unsalted butter, large eggs, vanilla extract, and salt until well combined and smooth. Be careful not to over-whisk the eggs, as this can introduce too much air. Gently fold in the toasted pecans, toasted coconut, and bittersweet or dark chocolate chips. Pour this rich, aromatic mixture evenly into your prepared pie crust, spreading it gently to ensure the toppings are uniformly distributed.
- Bake: Place the pie on a baking sheet (this helps catch any potential drips and makes it easier to transfer) and slide it into a preheated oven at 350°F (175°C). Bake for 45-55 minutes, or until the edges of the filling are completely set, and only the center 4 inches of the pie show a slight wobble when gently shaken. If the crust begins to brown too quickly, loosely cover the edges with aluminum foil.
- Cool Completely: This step is absolutely critical and often overlooked! You must allow the pie to cool completely on a wire rack, which can take approximately 1-2 hours (or even longer). This cooling time allows the filling to fully set and firm up. Resist the urge to slice it too soon, or your pie filling will be runny and won’t hold its shape, no matter how perfectly it was baked.
- Slice and Serve: Once thoroughly cooled and set, it’s time to enjoy your masterpiece. For clean, neat slices, use a sharp knife; a serrated paring knife is my preferred choice for cutting through the sticky filling and nuts. Serve your delicious chocolate coconut pecan pie warm, at room temperature, or chilled. It’s truly delightful any way, especially when accompanied by a generous scoop of vanilla ice cream or a cloud of homemade whipped cream. Enjoy every rich, satisfying bite!
One bite of this chocolate coconut pecan pie will have you convinced— this really is the BEST pecan pie you’ve ever tasted!
Serving and Storage Suggestions
Serving Your Chocolate Coconut Pecan Pie
This versatile pie can be served in many ways to suit your preference:
- Warm: A slightly warmed slice, perhaps for 15-20 seconds in the microwave, enhances the gooey texture of the filling and slightly melts the chocolate chips, making it incredibly comforting.
- Room Temperature: This is a popular way to enjoy pecan pie, allowing the flavors to fully meld.
- Chilled: Some prefer it cold, especially in warmer climates, as it provides a firmer, more fudge-like consistency.
No matter the temperature, consider pairing your slice with a scoop of vanilla bean ice cream, a generous dollop of homemade whipped cream, or even a drizzle of caramel sauce for an extra touch of indulgence.
Storing Your Leftovers
Proper storage ensures your pie remains fresh and delicious:
- Room Temperature (Short-term): For short-term storage (1-2 days), pecan pies do not strictly need to be refrigerated. Their high sugar content acts as a natural preservative, and the filling typically contains no dairy that would spoil quickly. Simply cover the pie loosely with plastic wrap or foil and store it at room temperature.
- Refrigeration (Longer-term): If you have leftovers that you wish to keep for longer, or if your kitchen is particularly warm, it is recommended to store the pie in the refrigerator. Cover it tightly with plastic wrap or place it in an airtight container to prevent it from drying out or absorbing other odors. It will keep well for up to 5 days in the fridge.
- Freezing: Yes, you can freeze chocolate coconut pecan pie! To freeze, ensure the pie is completely cooled. Wrap it tightly in several layers of plastic wrap, then an outer layer of aluminum foil. You can freeze a whole pie or individual slices for up to 2-3 months. Thaw in the refrigerator overnight before serving.
FAQs for this recipe
A runny pecan pie filling is usually a sign that the pie wasn’t baked long enough to properly set, or that it was sliced into before it had sufficient time to cool and firm up. The filling needs enough heat to coagulate the eggs and thicken the syrup. To avoid this, ensure you bake the pie until the edges are completely set and firm, and only the very center (about 4 inches in diameter) shows a slight, gentle wobble when the pie is delicately shaken. Remember, the filling will continue to set as the pie cools.
Absolutely! Overcooking pecan pie can lead to a dry, crumbly, or overly stiff filling. An overcooked pie might also develop cracks on its surface. The key is to remove the pie from the oven when it still has a slight wobble in the center. If you wait until the entire pie is completely firm in the oven, it will inevitably become overcooked as it continues to cook from residual heat after removal. This “carryover cooking” is essential to consider for the perfect texture.
For short-term storage (typically up to two days), pecan pies do not strictly require refrigeration. This is because their high sugar content acts as a natural preservative, and the traditional filling generally doesn’t contain dairy products that would quickly spoil at room temperature. However, if you live in a very warm climate, or for longer storage beyond two days, it is always recommended to refrigerate the pie. Cover it well to maintain freshness.
This chocolate coconut pecan pie is at its best when served within 2-3 days of baking. Yes, it can certainly be made in advance, which is perfect for busy holiday preparations! To help the pie last longer and prevent the bottom crust from getting soggy, blind baking the pie crust is highly beneficial. A blind-baked crust forms a barrier that better withstands the moisture from the filling. If refrigerated, the pie can last up to 5 days, and if properly wrapped and frozen, it can be stored for 2-3 months.
As discussed in our baking tip, you can technically use these substitutes in a 1:1 ratio. However, be aware that each will impart a unique flavor to your pie and, due to their thinner consistency compared to light corn syrup, will likely result in a softer pie filling. For optimal results with these alternatives, seeking a recipe specifically developed to accommodate them is recommended.
More pecan pie recipes
If you’re a true pecan pie aficionado and enjoyed this chocolate coconut variation, you might be interested in exploring other delightful ways to enjoy this classic flavor. From traditional renditions to inventive twists, there’s a pecan-inspired treat for every occasion. Check out these other fantastic recipes:
Get the recipe
This delicious recipe was originally published in October 2016, and has been updated with enhanced details and baking tips to ensure your success and enjoyment.
Chocolate Coconut Pecan Pie
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Ingredients
Pie crust:
- 1 ¼ cup (150 grams) all-purpose flour
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- ½ cup (113 grams) unsalted butter , cold and cut into cubes
- 3-4 tablespoons ice cold water
Filling:
- 1 cup (312 grams) light corn syrup
- ½ cup (105 grams) packed light or dark brown sugar
- ¼ cup (56 grams) unsalted butter , melted
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup (85 grams) sweetened flaked coconut , toasted
- 1 cup (170 grams) bittersweet or dark chocolate chips
- 2 cups (225 grams) shelled pecans , toasted
- 1 large egg + 1 tablespoon water , for egg wash (optional)
Equipment
Instructions
To prepare the pie crust:
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Combine the flour, sugar, and salt in a medium bowl. Add the cubed butter and work into the dry ingredients with a pastry blender until it’s the size of small peas, though a few big pieces are okay. The key is to keep the butter cold and work quickly to ensure a flaky crust.
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Add 3 tablespoons of the cold water and work into the flour mixture with a spatula and then your hands, kneading very minimally to bring it together into a ball. Add more water a tablespoon at a time as needed, until the dough just comes together without being sticky.
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Flatten the dough into a disk, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 1 hour (or up to 2 days). This resting period allows the gluten to relax and the butter to firm up, making the dough easier to roll.
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On a lightly floured surface, let the pie crust sit at room temperature for about 5-10 minutes (this makes it more pliable). Roll out the dough into a rough 12-inch circle, ensuring even thickness. Add more flour to your work surface and rolling pin as necessary to prevent sticking.
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Carefully transfer the rolled dough to a 9-inch pie dish. Trim the edges, leaving about 1 inch of overhang. Tuck the excess dough under itself to create a sturdy rim, then use your fingers or a fork to crimp the edges decoratively. Chill the pie shell in the freezer for at least 30 minutes. This step is crucial for preventing the crust from shrinking during baking.
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(Optional step: Blind bake pie crust for a perfectly crisp bottom). If you choose to blind bake, preheat your oven to 425°F (220°C). Grease a sheet of aluminum foil and carefully place it flush inside the chilled pie crust shell, pressing it firmly against the bottom and sides. Fill the foil-lined crust with pie weights or dried beans. Bake for 20-25 minutes until the edges appear set and lightly golden. Remove the foil and weights, then bake for another 5-10 minutes, or until the bottom is pale gold and looks dry. This step ensures a non-soggy crust, especially important for moist fillings like pecan pie.
To assemble the pie:
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Preheat oven to 350°F (175°C).
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(Optional step: Toast pecans and coconut). This step significantly enhances the flavor of your pie. Spread pecans in a single layer on a baking sheet and toast for 8-10 minutes until fragrant and slightly darker. In a separate single layer, toast the shredded coconut for 5-7 minutes until lightly browned and aromatic. Watch both carefully to prevent burning, as they can go from toasted to burnt very quickly. Let cool before adding to the filling.
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In a large bowl, whisk together the light corn syrup, brown sugar (light or dark, depending on your preference for depth of flavor), melted unsalted butter, eggs, vanilla extract, and salt until the mixture is smooth and well combined. Gently stir in the toasted coconut, bittersweet or dark chocolate chips, and toasted pecans. Pour the rich filling into your prepared (and optionally blind-baked) pie crust, spreading it out evenly to ensure the nuts, chocolate, and coconut are well distributed across the top.
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Place the pie on a sturdy sheet pan (this helps catch any potential drips and makes it much easier to transfer the pie in and out of the oven). If desired, brush the crimped edges of the pie crust with an egg wash (1 large egg whisked with 1 tablespoon water) for a beautiful golden sheen.
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Bake the pie in the preheated oven at 350°F (175°C) until the top is golden brown and the center 4 inches of the pie jiggles only slightly when gently nudged. This usually takes about 45-55 minutes. The edges of the filling should appear completely set. If the pie crust or the top of the filling starts to brown too quickly before the center is set, loosely tent the pie with aluminum foil.
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Once baked, transfer the pie to a wire rack and let it cool completely. This is a critical step for the filling to fully set and achieve the perfect consistency, which can take 1-2 hours or more. While it can be served warm (after sufficient setting), room temperature, or chilled, ensure it has cooled enough to prevent a runny filling when sliced. Serve with homemade whipped cream or vanilla ice cream for an ultimate dessert experience.
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Notes
- For the best possible texture and flavor, using a homemade pie crust is highly recommended over store-bought alternatives. You can prepare your pie crust dough in advance and store it in the refrigerator for up to 5 days, or freeze it for up to 2 months, making holiday baking much easier. For more detailed tips and tricks on crafting a perfectly flaky crust, refer to our guide: How to Make Perfectly Flaky Pie Crust.
- The toasted pecans and toasted coconut are essential for imparting the most complex and robust flavors to this pie. While you can technically skip this step for a quicker preparation, we strongly encourage it as it significantly deepens the taste profile and is truly worth the extra effort.
- To ensure your pie has a delightfully crisp bottom and to help it maintain its quality for a longer period, blind baking the pie crust is a crucial step. This pre-baking process prevents the crust from becoming soggy due to the moist filling. Learn more about the benefits and techniques for blind baking your pie crust here: All About Blind Baking Pie Crust.