Chocolate-Coconut Pecan Tart

5 from 6 reviews

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 the same baking time.



For the Crust:

For the Filling:

For the Topping:

At the Table:


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 quite dry, but should hold together if you squeeze it. 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 10” Springform pan. Bake 15 minutes or until set. Cool while preparing the filling. Reset oven temp to 350F or 335F for Convection oven.

Make the Filling:

  1. In a medium bowl, whisk the following: melted butter, 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 35-42 minutes until filling is golden brown and still a bit of jiggle, but it shouldn’t appear liquid (no sloshing!) in any way.

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 and in the shape you like.
  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.



  1. Instead of Maple Syrup and molassses, you can substitute 1 cup 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.


Keywords: Chocolate Coconut Pecan Pie

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