Classic pecan pie gets an upgrade! This version with chocolate chips and toasted coconut is sure to be a new favorite.
This recipe was developed in partnership with Diamond of California.
Pecan pie is a fall tradition in so many households, including mine. However, I must admit it wasn’t until I became an adult that I fell in love with the dessert. As a child I always passed it over for pies that were flashier or piled high with fillings and toppings.
But what I once disliked about pecan pie is now exactly why I love it so much. It’s simple, modest, and an absolute classic.
And all those pecans! I can’t believe I ever turned down a slice of pie because it had too many nuts, because now they’re my favorite part.
This chocolate coconut pecan pie is an attempt to win over everyone. It’s still the same basic recipe, just with a few additions that I know you all will love as much as I do. Chocolate is an easy and obvious addition, but toasted coconut is maybe a little less expected.
Together the pecans, chocolate, and coconut make a delicious pie that surely won’t last long on the dessert table.
And psst, don’t forget the whipped cream!
baking tip:Why use corn syrup in pecan pie?
Corn syrup isn’t just used in pecan pie as a sweetener. It also creates a smooth texture in the filling by preventing sugar crystallization during baking. No one wants a grainy pie!
I’ve seen suggestions online for substituting corn syrup with maple syrup, honey, agave, brown rice syrup, golden syrup, molasses, and cane syrup, etc. All of these products contain sugar, and since pecan pie is never going to be a healthy food, I prefer to take the “everything in moderation” approach and just use the corn syrup since it is cheap and widely available.
It’s also important to note that corn syrup is not the same as high fructose corn syrup. And while some corn syrups contain HFCS, you can find many that don’t.
Chocolate Coconut Pecan Pie
- 1 ¼ cup all-purpose flour (150 grams)
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter , cold and cut into cubes (113 grams)
- 3-5 tablespoons ice cold water
- 1 cup light corn syrup (312 grams)
- ½ cup packed light or dark brown sugar (105 grams)
- ¼ cup unsalted butter , melted (56 grams)
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup sweetened flaked coconut , toasted (85 grams)
- 1 cup bittersweet or dark chocolate chips (170 grams)
- 2 cups shelled pecans (225 grams)
To make the crust:
- Combine the flour, sugar, and salt in a medium bowl. Add the cubed butter and work into the dry ingredients with a pastry blender, just until the smallest pieces are the size of peas. Some larger chunks are okay.
- Add 3 tablespoons of the cold water and work into the flour/butter 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.
- Flatten into a disk, wrap in plastic and chill for at least 2 hours and up to 5 days in the fridge or (double wrapped) in the freezer for up to 2 months.
To assemble pie:
- Preheat oven to 350°F.
- On a lightly floured surface, let the pie crust sit at room temperature for about 5 minutes. Roll out into a rough 12-inch circle, adding more flour to your work surface as necessary.
- Transfer dough to a 9x2-inch pie dish and trim edges to 1 inch. Tuck the edges into the pie dish and crimp as desired. Chill in the freezer while you prepare the filling.
- Whisk together the corn syrup, brown sugar, melted butter, eggs, vanilla, and salt. Stir in the toasted coconut, chocolate chips, and pecans. Pour filling into the pie crust, and spread it out so the top is even.
- Place pie on a sheet pan (to catch any drips and make transferring in and out of the oven easier) and bake until the top is golden and center jiggles only a little when gently nudged, 45-55 minutes. If the top browns too quickly, cover with foil.
- Serve either warm or at room temperature. Pie will slice more cleanly after it's been chilled. Serve with whipped cream if desired.
- To toast coconut: Spread out in a single layer on a sheet pan. Toast in a 350 degree oven for 8-10 minutes, stirring once. Let cool.
- For more pie crust tips, see my tutorial for foolproof flaky pie crust.