Prep 15 mins Bake 30 mins Wait 15 mins Eat 60 mins Makes 2 pies to serve 12
This Chocolate Coconut Pecan Pie is a winner. We’re talking triple chocolate! Are you listening chocolate lovers? TRIPLE CHOCOLATE! Chocolate in the crust, chocolate in the filling and chocolate in the garnish around the edge of the pie plate.
We made this Chocolate Coconut Pecan Pie in our annual Pie Class last week. All the pies were outstanding. Five pies. Over 20 people. Lots of teamwork to make these beauties. They were all wonderful and different in their own way. Since everyone takes their pies home, we don’t get to taste them all in class. But the raves are coming in from my students who devoured the pies with their family and friends within a few days. So hopefully you can taste this Chocolate Coconut Pecan Pie with my words. Tracie lives around the corner from me, so when I asked if I could sneak a taste of her Chocolate Coconut Pecan Pie the next day, she obliged. I considered this a huge sacrifice, so I bribed her with some extra Flaky and Foolproof Pie Crusts for her freezer that she and Emily can turn into gorgeous Thanksgiving pies plus some or the leftover Tamale Pie I made to feed everyone. She took the bait.
The Chocolate Coconut Pecan Pie is like “the everything good in one place pie.” So when you take a bite, you get the rich sweet gooey center you crave in a pecan pie, but then wait, there is the exotic toasted coconut flavor and texture added, giving the gooiness of the pecan pie more structure and bite. the chocolate added (need I say more) gives that extra sinful decadence. It’s all baked in a cookie-like crust which reminds you of a chewy oreo cookie. Then the melted chocolate around the edge. topped with festive white coconut glued into the chocolate. Have I sold you yet?
Come along for the ride. I’ll walk you through the steps.
Steps 1-4. Process flour, cocoa, sugar, salt, cold butter and egg yolk in food processor. Process until it resembles a coarse meal. Pour meal onto two sheets of plastic wrap for two pies. Gather plastic around meal and shape it into a round flat disc.
Steps 5-8. Place another layer of plastic wrap on top of the disc. Begin to roll out the crust into a large disc larger than the pie tin, rotating the disc 1/4 turns as you roll it out. Remove the top layer of plastic wrap. Place the pie tin over the crust. Gather the plastic wrap around the bottom and flip it over.
Steps 9-12. Peel off plastic wrap. Press and shape crust into the pie tin. Cut off excess crust with a knife along the edge of the pie tin. Repair any spots with excess crust. Refrigerate crust and mix filling.
Place your filled pie into the oven and turn on the timer.
The best part is that you can make it right now, put it in a zipper bag and into the freezer for the big day or any day when you need a quick dessert. One thing done and out of the way. When you are ready to serve it, thaw it out and refresh it in a low 250 oven. It’s nice to have this chocolate gooey and warm treat. Yummy!!
Chocolate Coconut Pecan Pie
This recipe will make two small 8″ pies. To save time, mix the ingredients for the crust in a food processor. These small pie bake in less time and are easier to handle than a larger pie.
1 1/2 cups flour
6 Tablespoons cocoa powder
1/4 cup sugar
1/4 teapoon salt
1/2 cup unsalted butter (chilled)
2 large egg yolks
1 cup light corn syrup
3/4 cup brown sugar – (packed)
1/4 cup unsalted butter (1/2 stick), melted
3 large eggs
2 teaspoons vanilla
1/4 teaspoon salt
1/2 cup chocolate chips
3/4 cup shredded coconut
1 1/2 cups pecans
3 Tablespoons shredded coconut
1/2 cup chocolate chips
1. Preheat oven to 350°. For Crust: In the bowl of a food processor, add flour, cocoa, 1/4 cup sugar and salt and pulse to combine. Cut butter into 1/2″ pieces, add to bowl and pulse to combine until mixture resembles coarse meal. Add egg yolks to bowl and pulse until incorporated. Pour contents of bowl onto two separate pieces of plastic wrap to make two small pies. For each one, gather the plastic wrap together and press dough into a flat disc. Open it up and add another piece of plastic wrap over the top. Roll each disc between two pieces of plastic wrap. Take off top piece of plastic wrap and invert a pie plate onto it. Gather plastic wrap around the pie tin and flip it over. The crust will land in the center of the pie tin. Peel off the plastic wrap and then press the crust into the pie tin. Refrigerate until ready to add filling.
2. Prepare filling. In a medium bowl, whisk together corn syrup, sugar and butter. Whisk in eggs, vanilla and salt. Stir in chocolate chips, coconut and pecans. Divide filling between the two prepared pie crusts. Bake until filling is set and golden brown on top, about 30 minutes. Remove from oven and cool on racks. Immediately sprinkle 1/4 cup chocolate chips around the edge of each hot pie. Smooth out the chocolate as it melts with a knife or rubber spatula. Sprinkle coconut over melted chocolate.. Cool on rack for 15 minutes or more.
Servings: 12 533 calories per serving
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Inactive Time: 15 minutes
Total Time: 1 hour
Oven Temperature: 375°F