Chocolate Coconut Pecan Pie is a “truth” in my house. And, the truth is: My family doesn’t care what else is on the table at Christmas or Thanksgiving, as long as this pie is there.
Note: I originally published this recipe a few years ago, but have updated it with some new photos and process shots, as well as updating the text of the post a bit. I’ve also included photos of the 9″ as well as the 10″ tart.
This pie. THIS pie. It really is THAT GOOD! I’ve been making it since 2001, when I saw a version of it in the November issue of Bon Apetit. It’s been on my Thanksgiving and sometimes Christmas table ever since. Of course I’ve made
a few several changes. But, every holiday, my son swears this is the dessert he wants for his Birthday! Let me just repeat: It’s THAT GOOD!
The barely sweet chocolate crust holds an ooey-gooey mapley-flavored pecan pie infused with puddles of bittersweet chocolate, bits of coconut, and roasty, salty pecans. And here’s the deal. Strangely, I don’t really care for regular Pecan pie, but this pie? Yes yes yes! Those who know me well would say it’s the ample amount of gooey bittersweet chocolate that does the trick for me. (They know me so well.) But it’s also the toned down sweetness and nice salty note from the salted pecans. And, you? …. Is there even a question whether YOU need to make this?
So, if you’re looking for a festive dessert for the holiday season that everyone will LOVE, this pie is for you! Enjoy!
Looking for more Christmas treats?
If this pie isn’t your jam, maybe try :
White Chocolate Cranberry Loaf Cake, with it’s hint of orange and cream cheese frosting. or
Pumpkin Bundt Cake with Penuche Frosting – so good with that salty caramel frosting! Or, for something more traditional, take a peek at this
Sticky Toffee Pudding or these awesome
PIN Chocolate Coconut Pecan Pie ->
Chocolate Coconut Pecan Pie Recipe Details ->
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What you’ll need:
Pastry Cutter, or 2 knives
This pie recipe is pretty straightforward, and is truly easier than it looks. I’ve altered the recipe a bit because I found the original way too sweet for my family’s tastes. The main change I’ve made is to use real maple syrup (not “pancake syrup”) instead of corn syrup, for a less processed and less sweet filling. Also, I use unsweetened, shredded coconut, again, cutting the super-sweetness of the filling. And, just to add some salty to the sweet, because that’s who I am, my nut of choice here is roasted, salted pecans. (I purchase pre-salted, roasted pecans from Trader Joe’s.) I also use bittersweet chocolate chips or pieces instead of semi-sweet.
Making the Crust
The crust is a chocolate version of a traditional pie crust. The dough is somewhat drier than a regular pie pastry due to the addition of the cocoa powder. So you’ll mix together the dry ingredients, cut in the butter and then add the 3 egg yolks. At this point, if you squeeze a handful of the dough, it should hold together. Then press it into a 9″- or 10”-springform pan. If it is just too dry and doesn’t press an inch up the side of the pan, add a tablespoon or two of ice water, and it should press well. But, I’ve only had to do this once in all the years I’ve been making this.
After baking, let the pie crust cool a bit while you mix the filling ingredients together in a bowl and pour into the crust. This just takes a few minutes.
Making the Filling
When you substitute maple syrup for the thicker corn syrup, you may need something to thicken it up so it still produces some body for the pie. Several years ago, I first added some molasses. I’m not sure whether it thickened it, but it did make for a less runny pie and added some richness (as if with this list of ingredients one would need more richness😉).
The past couple years, in addition to the molasses, I added a tablespoon of flour to the filling, following the lead of Sally’s Baking Addiction in her pecan pie and my pie was easier to cut! Now I use coconut flour, to add another bump of coconut flavor and because I feel like it beats All-purpose flour to prevent the filling from losing some of the body we all like in traditional pecan pie. It still doesn’t hold together quite as well as the corn syrup version, but it isn’t so sweet your teeth hurt.
When you pour the filling into the crust, you may feel the need to distribute the pecans a bit if they are all on one side of the pie, but don’t worry too much, they move around a bit to fill the space during baking. Then bake until it’s nice and golden brown, and only a bit of jiggle in the filling. In a 10-inch pan this takes 40-45 mins, or 55-60 in a 9-inch.
Finishing the Pie
Once it’s out of the oven, sprinkle the remaining chocolate pieces over the pie in a circle (or whatever shape you like). Once they are melty and shiny, spread it until smooth, and sprinkle with a few tablespoons of coconut. I like to toast those flakes or you can use sweetened coconut on the top, but I just use the same unsweetened coconut I used in the filling.
Cool to room temperature before serving. The pie keeps well at room temperature, loosely covered with foil. After cutting, it still stores well at room temp or can be refrigerated, but the crust might lose a bit of its crispness in the fridge.
So, bake this Chocolate Coconut Pecan pie! It may become a staple on your holiday table!Print
Chocolate Coconut Pecan Pie Tart
Originally from Bon Appétit, this pie is a holiday tradition in my house. I make it every year at either Thanksgiving or Christmas, or maybe both. It’s THAT GOOD!
Equipment needed: ideally, a 10” Tart or Springform pan. I’ve baked it in a 9” springform as well using a slightly longer baking time. The 9″ tart is nicely deeper, a bit more ooey-gooey (in a good way!), but takes 10-15 mins longer to bake, so you may need to tent with foil partway through the bake.
Special equipment needed: 9- or 10-inch Springform pan or tart pan with removable bottom.
- Prep Time: 30 min
- Cook Time: 45-57 min.
- Total Time: 90 min
- Yield: 1–9 or 10” Pie or Tart 1x
- Category: Pies, Desserts, Thanksgiving, Christmas
- Method: Baking
- Cuisine: American
For the Crust:
- 1 1/2 cups (180g) AP Flour
- 6 T (45g) Unsweetened Cocoa (regular or Dutch-process is ok)
- 1/4 c (48g) Granulated sugar
- 1/4 tsp Salt
- 1/2 c (1 stick, 127g) Butter, well-chilled, cut into small pieces
- 3 large egg yolks
For the Filling:
- 1/4 c Butter, melted
- 1 Tbsp Coconut Flour (20g) (or AP Flour)
- 3/4 c (148g) Light Brown Sugar, packed
- 3 Large Eggs, slightly beaten
- 1 cup Pure Maple Syrup, B-grade (240ml) (see Note 1)
- 1 T (30 ml) Light- or Full Flavor Molasses
- 2 t Natural Vanilla Extract
- 1/2 tsp Salt
- 1/2 cup, 3 oz. (90g) Bittersweet chocolate, chopped, or chocolate chips (See Note 2)
- 3/4 cup (60g) Shredded, Unsweetened Coconut
- 1 1/2 cups , (170g) Pecan halves (I used Roasted & Salted pecan halves)
For the Topping:
- 1/2 cup, or 3 oz. (90g)Bittersweet Chocolate, chopped, or chocolate chips
- 3 T (15g) Shredded, Unsweetened Coconut (See note)
At the Table:
- Maple Whipped Cream – 1 1/2 cups heavy cream, whipped, then add 1 T Maple Syrup
Make the Crust:
- Preheat oven to 375F or 350F for Convection oven.
- Place flour, cocoa, sugar and salt into medium-sized bowl. Whisk or stir with a spoon. Add the bits of chilled butter, and cut in with a pastry blender or with fingertips until mixture is like a coarse grain.
- Whisk together the egg yolks and stir into the mixture for 20-30 seconds. Mixture will be somewhat dry, but should hold together if you squeeze it, or when pressing it into the pan. If it doesn’t hold together, slowly drizzle in 1 or 2 Tablespoons of ice water. (I’ve only had to do this once in the 15-20 times I’ve made this pie)
- Press the mixture into the bottom and up the sides of a 9″ or 10” Springform pan. Bake 15 minutes or until set. Cool while preparing the filling. It should be firm once cooled. Reset oven temp to 350F (or 335F for Convection oven).
Make the Filling:
- In a medium bowl, whisk the following: melted butter, coconut (or AP) flour, brown sugar. Stir in the eggs, followed by the maple syrup, molasses, vanilla and salt. Stir in the 1/2 cup chocolate chips or chopped chocolate, 3/4 cup coconut, and the pecans. Pour into the baked crust.
- Return the pie to the oven, and bake for 40-45 minutes for 10″ pie or 55-60 mins for 9″ tart, until filling is golden brown but with still a bit of jiggle, but it shouldn’t appear liquid (no sloshing!) in any way. Keep an eye on it during the last 15 minutes and tent with foil if it starts getting too brown. You don’t want the pecans to burn!
Add the Toppings:
- Sprinkle the 1/2 cup chopped chocolate or chocolate chips into a circle pattern on the crust. Wait a few minutes until it is melted and glossy, and spread until smooth.
- Sprinkle the melted chocolate with the 3 T coconut.
- Allow pie to cool completely before serving.
- Cover loosely with foil to store at room temperature. Serve topped with Maple Whipped Cream if you like!
- Instead of Maple Syrup and molassses, you can substitute 1 cup corn syrup, or use half maple syrup/half corn syrup.
- I’ve used Bittersweet chocolate or Bittersweet Chocolate chips in this recipe, but semi-sweet chocolate would work, too.
- You can toast the coconut for the topping if you like.
- You can make the pie up to two days in advance of serving, and it will keep at room temperature up to 5 days. I’ve also refrigerated it after serving and it’s fine that way, too.(It’s unlikely there will be any left at this point.)
- I like to top it with Maple Whipped Cream. Just whip 1 1/2 cups heavy cream and at the end of whipping, add 1 T Maple syrup.
- Serving Size: 1/12 recipe
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