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slice of chocolate coconut pecan pie on a pie server held over a full pie with a colored dish towel

Chocolate Coconut Pecan Pie

  • Author: Katelyn
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 10 slices 1x


Loaded with coconut flakes, chocolate chunks, and sweet molasses, this delicious pie is a fun twist on Thanksgiving’s classic pecan pie. In the oven in less than 15 minutes, this chocolate coconut pecan pie is so easy to make and tastes amazing!


  • 1 9 inch pre-made pie crust
  • 3 eggs
  • 3/4 cup corn syrup
  • 4 tablespoons unsalted butter, melted and cooled slightly 
  • 1/4 cup tablespoons molasses
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 2 cups chopped pecans
  • 3/4 cup coconut flakes 
  • 1/2 cup semi-sweet chocolate chunks


  1. Preheat oven to 350 degrees F. 
  2. Whisk the eggs in a medium sized bowl. Add the corn syrup, butter, molasses, sugars, vanilla and salt and whisk until thoroughly combined.
  3. Stir in the chopped pecans, coconut flakes, and chocolate chunks.
  4. Pour the pie filling into the pre-made crust. 
  5. Bake the pie on a sheet pan in the lower 1/3 of the oven for one hour. (cover the edges of the pie with aluminum foil or with a pie crust shield after baking for 30 minutes).
  6. Allow the pie to cool on a wire cooling rack for several hours before cutting to serve. 


  • You can substitute chocolate chips if you don’t have chocolate chunks, but I think the chunks stand up a little better and make for a prettier pie.
  • Category: Pies
  • Method: Baked
  • Cuisine: American

Keywords: chocolate chunks, coconut, pecan, Thanksgiving, pie

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