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Chocolate Coconut Pecan Pie

Yummy version of a pecan pie classic.


  • 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.