Coconut-Chocolate Pecan Pie

Coconut-Chocolate Pecan Pie
Makes 12
Prep 15 m
Bake 70 m



  1. 1 of 4 Heat oven to 350 degrees. Spread coconut onto a baking sheet. Bake at 350 degrees for 10 minutes until lightly toasted. Cool.
  2. 2 of 4 Meanwhile, coat a 9-inch deep-dish pie plate with nonstick cooking spray. Roll piecrust slightly and fit into prepared dish, fluting edge.
  3. 3 of 4 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. 4 of 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 kcal cal., 121 mg sodium, 52 g carb., 5 g pro., 56 mg chol., 24 g Fat, total, 8 g sat. fat, 2 g fiber