chocolate pecan pie with coconut

Olvin

2 min read

·

26-01-2025

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This isn't your grandma's pecan pie (though she'd probably love it too!). We're taking the classic, beloved pecan pie and adding a luxurious layer of creamy coconut for a flavor explosion that will leave you craving more. This recipe delivers the perfect balance of sweet, nutty, and subtly tropical, making it the star dessert for any occasion.

Why This Recipe is a Must-Try

Forget dry, flavorless pecan pies! This recipe focuses on creating a rich and intensely flavorful experience. The addition of coconut adds a surprising yet harmonious depth, complementing the pecans and chocolate beautifully. We're using high-quality ingredients and techniques to ensure a texture that's both gooey and satisfying. It's the perfect blend of classic comfort and exciting innovation.

Ingredients You'll Need:

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, chilled and cubed
• 1/4 cup ice water

For the Filling:

• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup packed light brown sugar
• 1/4 cup unsweetened shredded coconut
• 1/4 cup unsweetened cocoa powder
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pecan halves

Instructions:

Making the Crust:

1. Combine dry ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
3. Add water: Gradually add the ice water, mixing until the dough just comes together. Be careful not to overmix.
4. Chill: Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
5. Roll and bake: Preheat oven to 350°F (175°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp the edges. Blind bake for 15 minutes using pie weights or dried beans to prevent the crust from puffing up. Remove weights and bake for another 5 minutes, or until lightly golden.

Making the Filling:

1. Combine ingredients: In a large bowl, whisk together the sweetened condensed milk, brown sugar, coconut, cocoa powder, eggs, and vanilla extract until smooth.
2. Add pecans: Stir in the pecan halves.
3. Pour and bake: Pour the filling into the pre-baked pie crust.
4. Bake: Bake for 50-60 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
5. Cool: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly and prevents a messy, runny pie.

Tips for Success:

• Don't overbake: Overbaking can result in a dry pie. Start checking for doneness around 50 minutes. A slight jiggle in the center is okay.
• Use good quality chocolate: The cocoa powder significantly impacts the flavor. Opt for a dark cocoa powder for a richer chocolate taste.
• Toast the pecans: For an extra layer of flavor, toast the pecans in a dry skillet before adding them to the filling.
• Serve chilled: This pie is even more delicious when served slightly chilled.

Serving Suggestions:

This chocolate pecan pie with coconut is delightful on its own, but you can elevate it further with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of chocolate sauce.

This decadent dessert is perfect for holidays, potlucks, or any time you need a truly special treat. Enjoy!