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Chocolate Chip Coconut Pecan Pie

Classic pecan pie gets a coconut-y twist in this easy recipe made with homemade pie crust. This pie has all the gooey, nutty goodness of the original, but with the added sweetness of coconut and chocolate chips.

Want to try more pecan pie desserts? Try this Deep Dish Pecan Pie or these Chocolate Pecan Pie Bars!

Homemade pecan pie in a pie dish.

Homemade Pecan Pie with Coconut + Chocolate

Pecan pie is one of my all-time favorite desserts. It’s on my list of desserts that I can never seem to resist. I just love all that gooey filling and those crunchy pecans. I love it year-round, but I especially seem to crave it in the fall and during the holiday season.

Of course, I’m a recipe tinkerer, so I can’t resist changing things up a bit. And that’s what brings me to this recipe. Even though I have been making the same classic pecan pie for years, I just couldn’t resist playing around with it. For a little something different, I decided to add a little coconut and chocolate. And that, my friends, was a very good decision.

A slice of chocolate pecan pie on a plate.

Why Tinker with a Classic?

Pecan pie has such amazing flavor in its traditional form, but there’s so much more flavor from the added chocolate and toasted coconut. More flavor than I would have expected, really. The components all complement each other in such a way that makes the finished pie greater than the sum of their parts.

What You’ll Need

Here’s a quick rundown of what you’ll need to make this pie. Be sure to scroll down to the recipe card for specific amounts.

For the Crust

  • All-purpose flour
  • Granulated sugar
  • Salt
  • Butter – I recommend using unsalted butter.
  • Cold water

For the Pie Filling

  • Eggs
  • Unsalted butter – Melted and slightly cooled
  • Granulated sugar
  • Light brown sugar – Make sure you pack it firmly into your measuring cup. You can also use dark brown sugar in a pinch.
  • Light corn syrup – This is a colorless syrup that adds mild sweetness.
  • Vanilla extract
  • Salt
  • Pecan halves
  • Sweetened shredded coconut – I recommend toasting it lightly, more on that below.
  • Semisweet chocolate chips

Should I Toast the Coconut?

Toasting the coconut is theoretically optional, but I highly recommend it for the great flavor it adds. It only takes a few minutes of effort and a little bit of oven time. If you’re not already a pro at toasting coconut, be sure to see the note in the recipe for directions. Just remember to keep a close eye on the toasting process, as the coconut can go from toasted to burned fairly quickly.

Classic pecan pie gets even better and more flavorful in this Chocolate Chip Coconut Pecan Pie! - Bake or Break

How to Make this Pie

This chocolate chip coconut pecan pie comes together in a few easy steps:

Make the Crust

  • Whisk together the flour, sugar, and salt in a large bowl.
  • Add the butter and mix with a pastry blender or a fork until the mixture resembles coarse meal and the butter is the size of small peas.
  • Add 1 tablespoon of water and continue mixing. Add more water as needed, 1 tablespoon at a time, until a dough forms.
  • Shape the dough into a disc. Wrap the dough tightly in plastic wrap. Refrigerate for at least 2 hours.
  • Remove the dough from the refrigerator. If necessary, let it sit at room temperature for 10 to 15 minutes until slightly softened but still cold.
  • Lightly flour a work surface. Roll out the dough into a circle about 1/8-inch thick.
  • Transfer the dough to a 9-inch round pie pan. Trim and crimp the edges of the crust as desired. Place the pie pan in the refrigerator while you make the filling.

Toast the Coconut (Optional)

  • Preheat oven to 350°F.
  • Spread the coconut in a single layer on a rimmed baking sheet.
  • Bake in a 350°F oven for 10 to 15 minutes, stirring occasionally, until the coconut is toasted.

Make the Pie Filling and Bake

  • Preheat your oven to 350°F.
  • Place the eggs in a large mixing bowl Beat lightly.
  • Add the butter, sugar, brown sugar, corn syrup, vanilla, and salt. Stir until combined.
  • Stir in the pecans, coconut, and chocolate chips.
  • Transfer the filling to the crust. Place the pie plate on a lined, rimmed baking sheet to catch any spills.
  • Bake 50 to 60 minutes, or until the crust has browned and the filling is set.

Storing Leftovers

Although I prefer to eat coconut pecan pie at room temperature, I usually store it in the refrigerator loosely covered with plastic wrap. It is much easier to slice when chilled! This pie will keep in the refrigerator for 4-5 days.

If you, too, love pecan pie but are looking for something just a bit different, give this pie a try. It has all the gooey, nutty deliciousness of the classic, but it just takes things a bit further with sweet, toasty coconut and rich chocolate chips. It may well become your new favorite take on pecan pie!

Chocolate Chip Coconut Pecan Pie

Yield 8 to 10 servings
Prep Time 25 minutes
Cook Time 1 hour

Classic pecan pie gets even better and more flavorful in this Chocolate Chip Coconut Pecan Pie!

Classic pecan pie gets even better and more flavorful in this Chocolate Chip Coconut Pecan Pie! - Bake or Break

Ingredients

For the crust:

  • 1 & 1/4 cups all-purpose flour
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
  • 2 to 4 tablespoons cold water

For the filling:

  • 3 large eggs
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1/2 cup granulated sugar
  • 1/4 cup firmly packed light brown sugar
  • 1 cup light corn syrup
  • 1 teaspoon vanila extract
  • 1/2 teaspoon salt
  • 2 cup pecan halves
  • 1 cup sweetened shredded coconut, toasted and cooled*
  • 1 cup semisweet chocolate chips

Instructions

To make the crust:

  1. Whisk together the flour, sugar, and salt in a large bowl. Add the butter and mix with a pastry blender or a fork until the mixture resembles coarse meal and the butter is the size of small peas.
  2. Add 1 tablespoon of water and continue mixing. Add more water as needed, 1 tablespoon at a time, until a dough forms.
  3. Shape the dough into a disc. Wrap the dough tightly in plastic wrap. Refrigerate for at least 2 hours.
  4. Remove the dough from the refrigerator. If necessary, let it sit at room temperature for 10 to 15 minutes until slightly softened but still cold.
  5. Lightly flour a work surface. Roll out the dough into a circle about 1/8-inch thick.
  6. Transfer the dough to a 9-inch round pie pan. Trim and crimp the edges of the crust as desired. Place the pie pan in the refrigerator while you make the filling.

To make the filling:

  1. Preheat oven to 350°F.
  2. Place the eggs in a large mixing bowl. Beat lightly.
  3. Add the butter, sugar, brown sugar, corn syrup, vanilla, and salt. Stir until combined.
  4. Stir in the pecans, coconut, and chocolate chips.
  5. Transfer the filling to the crust. Place the pie plate on a lined, rimmed baking sheet to catch any spills.
  6. Bake 50 to 60 minutes, or until the crust has browned and the filling is set.

Notes

*To toast the coconut, spread it in a single layer on a rimmed baking sheet. Bake in a 350°F oven for 10 to 15 minutes, stirring occasionally, until the coconut is toasted.


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    11 Comments on “Chocolate Chip Coconut Pecan Pie”

  1. Can this pie be frozen?

  2. I LOVE how gooey this pie looks!!! and the addition of choc chips and coconut is genius!

  3. I don’t see anywhere on this recipe what temperature to bake this pie.  Could you advise if it’s 350 or 375?

  4. Hi, i read your recipes every week! I am going to try and make this when my mum comes to stay in a couple of weeks! I have never made a pecan pie before and I wondered should I not blind bake the crust? Some recipes seem to and others not – confusing! Thanks! Tara

  5. Anyone else end up with way to much pie filling? There’s about a cup or more left after I filled a traditional 9 inch pie crust. It’s not enough to make another pie so it just all went to waste. If I would have knows it would make this much I would have bought a deep dish pie crust. I also followed the directions to a T. If anyone reads this, I would definitely suggest buying a deep dish pie crust if you don’t plan to make your own. 

    • Hi, Lesa. I bake this as written in a standard 9-inch pie pan. I usually avoid pans with pronounced angles to the sides, as that often takes away volume. Also, if you used a store-bought pie crust already in the pan, those usually have a smaller volume capacity.

      • I didn’t know that about the store brand! Since I’m addicted to this pie I now buy the deep dish ones and the filling fits perfect. Only thing I changed was putting half a cup of the chocolate chips instead of a full cup. Not a huge fan of chocolate so this worked out great 🙂 Thanks for the awesome recipe! 

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