Classic pecan pie gets a super delicious upgrade! This chocolate coconut pecan pie is an incredible combination of flavors, and sure to be a new favorite.

side view of chocolate coconut pie

Pecan pie is a holiday tradition in so many households, including mine. Thanksgiving just wouldn’t be complete without a slice! 

If you’re a fan of pecan pie like me, then you simply have to try this chocolate coconut pecan pie. It takes something great and makes it even more amazing. You’ll love how the dark chocolate and toasted coconut add to the rich caramel flavors and compliment the nutty pecans. (Honestly, it tasted like a homemade candy bar in a pie crust.)

It’s a perfect dessert! And definitely worthy of being on your holiday table. Just don’t forget the whipped cream.

Table of Contents

slices of chocolate coconut pecan pie on plates

Ingredients you’ll need

Let’s bake a pie, shall we? Here’s everything you’ll need to get started:

chocolate coconut pie ingredients

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 super smooth texture in the filling by preventing sugar crystallization during baking (no one want a grainy pie!), and it helps retain moisture so the pie doesn’t dry out. It has a neutral flavor, so the flavors of brown sugar, vanilla and pecan really stand out.

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 1:1. However, they will each alter the flavor of the pie and since they have a thinner consistency than light corn syrup, the pie filling will be more soft after baking. If you really want to use one of these ingredients, consider finding a recipe specifically developed with the one you’d like to use.

How to make chocolate coconut pecan pie

  1. Prepare pie crust. If you happen to have an extra pie crust in the freezer, lucky you! If not, you can use my butter pie crust recipe or a recipe of your choice. Homemade pie crust is preferred over store-bought.pie crust dough and dough pressed into pan
  2. Toast pecans and coconut (optional). While optional, it’s highly recommended! Toasted pecans and coconut have so much additional flavor, and it’s definitely worth the extra 10 minutes. Toast pecans for about 10 minutes at 350°F until fragrant, and toast coconut for about 5-7 minutes until lightly browned. Watch them both so they don’t burn.
  3. Roll out pie crust, line pie dish, and crimp the edges. On a lightly floured surface, roll out pie crust to a 12-inch circle. Transfer to a 9-inch pie pan. Trim the edges until until you have a 1/2 to 1 inch overhang, tuck the edges under, and use your fingers to pinch a crimp around the edge. Freeze pie shell for at least 30 minutes.
  4. Blind bake pie crust (optional): I have made this pie both ways, both with blind baking the crust and without. The blind-baked crust has a crisper, non-soggy bottom, but skipping this step saves time. It’s your choice if you’d like to do it! Here’s more info on blind baking pie crust.chocolate coconut pecan pie filling mixed and in pie shell
  5. Mix filling ingredients and pour into pie crust. Whisk together the corn syrup, brown sugar, melted butter, eggs, vanilla and salt. Add the pecans, coconut and chocolate and stir until combined. Pour the mixture into the prepared pie crust and spread it into an even layer.
  6. Bake. Bake at 350°F until the center 4 inches of the pie slightly wobble with gently shaken. The edges should be completely set.
  7. Cool. You must let this pie cool completely so the filling sets up completely, about 1-2 hours. Slice it too soon and the pie filling will be runny.
  8. Slice and serve. When you’re ready to serve, slice the pie with a sharp knife (a serrated paring knife is my preferred choice). Serve it with homemade whipped cream, and enjoy!

One bite of this chocolate pecan pie will have you convinced— this really is the BEST pecan pie!

chocolate coconut pie baked in a pie dish

FAQs for this recipe

Why is my pecan pie filling runny?

The main reason for this is simply that the pie wasn’t cooked long enough to set the filling, or perhaps you sliced into it before it had a chance to finish setting up. Be sure to bake the pie until just the center 4 inches wobble slightly when gently shaken, but the edges should not wobble, and appear completely set.

Can you overcook pecan pie?

Yes! An overcooked pecan pie may crack or have a dry crumbly texture. There should be some movement of the filling when you pull it out of the oven as it will continue to cook out of the oven. If you wait until it is completely set to take it out, the pie will be overcooked by the time it cools and sets.

Does pecan pie need to be refrigerated?

No, for short term storage, pecan pies do not need to be refrigerated as their high sugar content acts as a preservative and the pie contains no dairy. It can be stored at room temperature covered with plastic wrap for 2 few days. If you have leftovers longer than that, it is recommended to store them in the fridge.

How long does pecan pie last? Can it be made in advance?

This chocolate coconut pecan pie is best when served within 2 days of baking. Blind baking the pie crust will help it keep longer without the bottom getting soggy, since the baked crust will better be able to hold up to the moisture in the filling.

Can I use honey, pure maple syrup or brown rice syrup instead of light corn syrup?

Yes, you can use one of these substitutes in pecan pie, typically 1:1. However, they will each alter the flavor of the pie and since they have a thinner consistency than light corn syrup, the pie filling will be more soft after baking.

closeup of chocolate coconut pie on a plate

More pecan pie recipes

Get the recipe

This recipe was originally published October 2016.

side view of chocolate coconut pie
5 from 1 review

Chocolate Coconut Pecan Pie

Servings: 10 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Chill and Rest Time: 3 hours 20 minutes
Total Time: 4 hours 25 minutes
Pecan pie gets an upgrade thanks to the delicious addition of toasted coconut and dark chocolate.


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


  • 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)


To prepare the pie 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 until it's the size of small peas, though a few big pieces are okay.
  • 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.
  • Flatten into a disk, wrap in plastic and chill for at least 1 hour.
  • 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 9-inch pie dish and trim edges to 1 inch. Tuck the edges into the pie dish and crimp as desired. Chill in the freezer for at least 30 minutes.
  • (Optional step) If you'd like to blind (partially) bake pie crust for a nice crisp bottom, preheat oven to 425°F. Grease a sheet of aluminum foil and place it flush inside the pie crust shell. Fill with pie weights or dried beans. Bake for 20-25 minutes until edges appear set.

To assemble the pie:

  • Preheat oven to 350°F.
  • (Optional step) Toast pecans and coconut individually. Spread each out on a sheet pan in a single layer. Toast pecans for 8-10 minutes until fragrant. Toast coconut for 5-7 minutes until lightly browned. Watch to make sure they don't burn.
  • 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 brush edges with egg wash if desired.
  • Bake the pie until the top is golden and center 4 inches jiggles only a little when gently nudged, 45-55 minutes. If the top browns too quickly, cover with foil.
  • Let the pie cool completely on a wire rack to finish setting up. But it can be served warm, room temperature or chilled. Serve with whipped cream if desired.



  • Feel free to use your favorite pie crust recipe if you’d like. But homemade pie crust is highly recommended over store-bought. Pie crust can be made in advance and stored in the fridge for up to 5 days and in the freezer for up to 2 months. Find more pie crust tips here.
  • Toasted pecans and coconut will yield the most flavor in this pie. If desired, you can skip this step.
  • Blind baking the pie crust will ensure your crust does not have a soggy bottom, and will help your pie last longer. Read more about blind baking pie crusts here
Calories: 618kcal, Carbohydrates: 67g, Protein: 8g, Fat: 38g, Saturated Fat: 18g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 102mg, Sodium: 327mg, Potassium: 287mg, Fiber: 4g, Sugar: 47g, Vitamin A: 533IU, Vitamin C: 0.3mg, Calcium: 99mg, Iron: 2mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.