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Toasted Coconut-Chocolate Chunk Pecan Pie

Toasted Coconut-Chocolate Chunk Pecan Pie

A long, slow bake time yields deep-dish chocolate paradise.

Oxmoor House JUNE 2006

  • Yield: 8 to 10 servings
  • Cook time: 1 Hour, 15 Minutes
  • Prep time: 7 Minutes


  • 1 (15-ounce) package refrigerated piecrusts
  • 1/3 cup butter or margarine, melted
  • 1 cup sugar
  • 1 cup light corn syrup
  • 4 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves
  • 1 cup sweetened flaked coconut, toasted
  • 3/4 cup semisweet chocolate chunks or morsels


Unroll 1 piecrust, and place on a lightly floured surface; lightly brush top of crust with water. Unroll remaining crust, and place over bottom crust; gently roll into a 10" circle. Fit into a 9" deep-dish pieplate; fold edges under, and crimp.

Stir together butter and next 5 ingredients in a large bowl; stir well. Stir in pecans and remaining ingredients. Pour filling into piecrust.

Bake at 325° for 1 hour and 15 minutes or until set, shielding crust after 45 minutes with aluminum foil, if necessary. Cool completely on a wire rack.


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Toasted Coconut-Chocolate Chunk Pecan Pie Recipe