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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 also 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. I think the filling-to-crust ratio is better in the 10″ pan.

Special equipment needed: 9- or 10-inch Springform pan or tart pan with removable bottom.

  • Author: Laura
  • Prep Time: 30 min
  • Cook Time: 40-50 min
  • Total Time: 70-80 min
  • Yield: 12-16 servings 1x
  • Category: Pies, Desserts, Thanksgiving, Christmas
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

For the Crust:

  • 1 1/2 cups (187g) All Purpose Flour
  • 6 Tablespoons (45g) Unsweetened Cocoa (regular or Dutch-process is ok)
  • 1/4 cup (50g) Granulated sugar
  • 1/2 teaspoon Kosher Salt 
  • 1/2 cup (1 stick, 114g) Unsalted Butter, well-chilled, cut into small pieces
  • 3 large egg yolks, lightly whisked

For the Filling:

  • 1/4 cup (57g) Unsalted Butter, melted
  • 3/4 cup (150g) Light Brown Sugar, packed
  • 3 Large Eggs, slightly beaten
  • 1 cup Golden Syrup (336g) or Maple Syrup (See Note 1)
  • 2 teaspoons (10ml) Natural Vanilla Extract
  • 1/2 teaspoons Salt
  • 1/2 cup, (90g, 3 oz.) chopped Bittersweet chocolate, or chocolate chips (See Note 2)
  • 3/4 cup Shredded, Unsweetened Coconut
  • 1 1/2 cups (170g) Pecan halves, chopped if large (I used Roasted & Salted pecan halves)

For the Topping:

  • 1/2 cup, or 3 oz. Bittersweet Chocolate, chopped, or chocolate chips
  • 3 Tablespoons Shredded, Unsweetened Coconut (See note 3)

At the Table:

  • Lightly sweetened Whipped Cream – 1 1/2 cups heavy cream, whipped, along 1 T Golden or 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 when you squeeze a handful, 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 10” Springform or Tart 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 melted butter and brown sugar.  Stir in the eggs, followed by the golden syrup, vanilla and salt. Stir in the 1/2 cup bittersweet chocolate chips or chopped chocolate, 3/4 cup coconut, and the pecans. Pour into the par-baked crust.
  2. Return the pie to the oven, and bake for 38-42 minutes for 10″ tart or 50-55 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 Whipped Cream lightly sweetened with golden or maple syrup if you like!

 

Notes

  1. Instead of Golden Syrup or Maple Syrup, you can substitute 1 cup corn syrup, or use half maple syrup/half corn syrup. If using Maple syrup, whisk in an additional Tablespoon of All-purpose Flour to thicken the mixture a bit.
  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, about 4-5 minutes in a 350F oven.
  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 lightly sweetened Whipped Cream. Just whip 1 1/2 cups heavy cream and at the end of whipping along with a Tablespoon or two, to taste, of golden syrup.

Nutrition

Keywords: Chocolate Coconut Pecan Pie, Thanksgiving Desserts, thanksgiving desserts that are not pumpkin, Pecan pie without Corn Syrup, Christmas Desserts, Pecan Pie, Chocolate Tart, How to make a Chocolate Pecan Pie, family favorites, sweet and salty desserts

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