Coconut-Chocolate Pecan Pie

Coconut-Chocolate Pecan Pie
Servings: 12 Prep 15 mins Bake 350°F 1 hr 10 mins


  • 1 cup sweetened flake coconut, plus more for garnish (optional)
  • 1 refrigerated piecrust (from a 15.5-oz pkg)
  • 1 cup light corn syrup
  • 3/4 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups pecan halves
  • 1/2 cup mini chocolate chips
  • Whipped cream (optional)

Make It

1. Heat oven to 350 degrees. Spread coconut onto a baking sheet. Bake at 350 degrees for 10 minutes until lightly toasted. Cool.

2. Meanwhile, coat a 9-inch deep-dish pie plate with nonstick cooking spray. Roll piecrust slightly and fit into prepared dish, fluting edge.

3. In a bowl, whisk corn syrup, sugar, eggs and vanilla. Stir in pecans. Spread coconut into piecrust; top with chocolate chips. Carefully pour pecan mixture into crust.

4. Bake at 350 degrees for 1 hour, covering crust with foil if browning too quickly. Cool at least 2 hours, then refrigerate until serving. Garnish with whipped cream and toasted coconut, if desired.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 423, Fat, total (g): 24, chol. (mg): 56, sat. fat (g): 8, carb. (g): 52, fiber (g): 2, pro. (g): 5, sodium (mg): 121, Percent Daily Values are based on a 2,000 calorie diet.