coconut pecan chocolate pie

Lynnda Cloutier


A wonderful dessert, with the winning combination of coconut, pecans and chocolate. Yum!Source: Unknown

pinch tips: How to Melt and Soften Butter




1 box refrigerated pie crusts, softened as directed on box
1 cup coconut
1/2 cup chopped pecans or walnuts
1 cup sugar
1/3 cup butter or margarine
4 oz sweet baking chocolate, chopped
3 tablespoons all-purpose flour
1/2 cup evaporated milk or half-and-half
1 teaspoon vanilla
4 eggs
topping, if desired whipped cream

Directions Step-By-Step

Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Sprinkle coconut and pecans in bottom of crust-lined pie plate.
In 2-quart saucepan, heat sugar, butter and chocolate over low heat, stirring constantly, until smooth. Pour chocolate mixture into medium bowl; cool 5 minutes. Beat in flour with wire whisk until well combined. Beat in evaporated milk, vanilla and eggs with wire whisk until well blended.
Slowly pour chocolate mixture over coconut and pecans in pie plate. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.
Bake 40 to 50 minutes or until center is set. Cool on cooling rack at least 1 hour 30 minutes before serving. Top individual servings with whipped cream. Cover and refrigerate any remaining pie. Try placing chocolate curls or toasted shaved coconut on top of the whipped cream, or sprinkle cocoa or toasted coconut over the serving plate.

About this Recipe

Course/Dish: Pies