Every year since we’ve lived on our own (so, that’s sixteen years if you are counting), I’ve made a pecan pie for Thanksgiving. And, most of the time, one for Christmas, too. It’s my favorite holiday pie, hands down. The buttery crust, the caramel like layer on the top, and the sweet middle that cancels out with the butteriness of the crust. You’ll be sure to want to make a chocolate coconut pecan pie after reading this post!
Basically, it’s amazing. And, if you can imagine, it’s even better slightly warmed with a scoop of vanilla ice cream.
This year, I decided to jazz up the recipe from my Betty Crocker cookbook. I always add more pecans (because yum), and this year decided to add some chocolate (also yum) and coconut. It was a huge hit.
Notice all of that sugar and sweet goodness? If your crust gets a crack, it can become impossible to get off the dish. Spray that bad boy down with some cooking spray. You’ll thank me.
Remove the pie from the oven and notice that there isn’t any burned crust. Next time using this dish, I will make a bigger crust and probably do the recipe 1.5 times.
Professional pie cutter, I am not, but notice there is zero sticking of the pie!
Preferably, serve the pie warm with a nice scoop (ours broke) of vanilla ice cream! And, enjoy.
Previously, when I’ve made any version of pecan pie, I end up overflowing the dish and cooking it on a cookie sheet….which ends up with pecan pie insides overflowing all over it. It’s a sticky mess and I’ve actually thrown away the cookie sheet. Whoops! Cook and learn, right?
Between this huge pie dish and the cooking spray, it literally took a quick wipe down of the dish and it was as good as new.
Take home message? Make all the pie. Always add chocolate.
Chocolate Coconut Pecan Pie
- pie crust homemade or store bought. I do store bought….needed an extra large for this pie pan, but it worked
- 2/3 c. sugar
- 1/3 c. butter melted (trust me, use real butter only)
- 1 c. light corn syrup
- 1/2 t salt
- 3 large eggs
- 1 1/4 - 1 1/2 c. pecans halved or pieces
- semi-sweet chocolate chips
- unsweetened shave coconut
- cooking spray
- Preheat oven to 375F.
- Put crust into pie pan.
- Beat all ingredients except pecans, chocolate and coconut until well-blended.
- Pour mixture into pie crust.
- Sprinkle pecans throughout the pie filling (yes, they can and will sink and it’s okay).
- Sprinkle chocolate chips (about 1/2-3/4 c.) and shredded coconut (about 1/2 c.) into the filling as well.
- If you are using a crust that sticks up more than this, I’d recommend covering the edge of the crust with foil. I’d had the crust burn before. This time, I didn’t cover it.
- Bake for 40-50 minutes until the pie is set and the top is a ice golden brown.