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Chocolate Coconut Pecan Pie Tart

Blog post photo showing Close-up, head-on view of slice of chocolate pecan pie tart with dollop of whipped cream. In background is cake stand with remaining pie. All on white background with fork, scattered toasted coconut and pecans.

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.

  • Author: Laura
  • 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

Ingredients

Scale

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

Instructions

Make the Crust:

  1. Preheat oven to 375F or 350F for Convection oven. 
  2. 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.
  3. 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)
  4. 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:

  1. 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.
  2. 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:

  1. 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.
  2. Sprinkle the melted chocolate with the 3 T coconut. 
  3. Allow pie to cool completely before serving.
  4. Cover loosely with foil to store at room temperature. Serve topped with Maple Whipped Cream if you like!

 

Notes

  1. Instead of Maple Syrup and molassses, you can substitute 1 cup corn syrup, or use half maple syrup/half corn syrup.
  2. I’ve used Bittersweet chocolate or Bittersweet Chocolate chips in this recipe, but semi-sweet chocolate would work, too.
  3. You can toast the coconut for the topping if you like.
  4. 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.)
  5. 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.

Nutrition

Keywords: Chocolate Coconut Pecan Pie, Thanksgiving Desserts, thanksgiving desserts that are not pumpkin, Christmas Desserts, Pecan Pie, Chocolate Tart, How to make a Chocolate Pecan Pie, family favorites, sweet and salty desserts

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