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Coconut-Chocolate Pecan Pie

Coconut-Chocolate Pecan Pie

Nutrition Facts
  • cal. (kcal) 423
  • Makes: 12 servings
  • Prep: 15 mins
  • Bake: 1 hr 10 mins at 350°F
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by 3 people
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Ingredients

  • 1 cup sweetened flake coconut, plus more for garnish (optional)
  • 1 refrigerated piecrust (from a 15.5-oz pkg)
  • 1 cup light corn syrup
  • 3/4 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups pecan halves
  • 1/2 cup mini chocolate chips
  • Whipped cream (optional)

Directions

  1. Heat oven to 350 degrees. Spread coconut onto a baking sheet. Bake at 350 degrees for 10 minutes until lightly toasted. Cool.
  2. Meanwhile, coat a 9-inch deep-dish pie plate with nonstick cooking spray. Roll piecrust slightly and fit into prepared dish, fluting edge.
  3. In a bowl, whisk corn syrup, sugar, eggs and vanilla. Stir in pecans. Spread coconut into piecrust; top with chocolate chips. Carefully pour pecan mixture into crust.
  4. Bake at 350 degrees for 1 hour, covering crust with foil if browning too quickly. Cool at least 2 hours, then refrigerate until serving. Garnish with whipped cream and toasted coconut, if desired.

Nutrition Information for Coconut-Chocolate Pecan Pie

Servings Per Recipe: 12
PER SERVING: 423 cal., 24 g total fat (8 g sat. fat), 56 mg chol., 121 mg sodium, 52 g carb. (2 g fiber), 5 g pro.

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