Chocolate Coconut Pecan Pie

Pecan pie gets an upgrade thanks to the delicious addition of toasted coconut and dark chocolate.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 45

Chill and Rest Time 3 20

Total Time 4 25

Servings servings

Calories 618

Author Annalise Sandberg

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.

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.