Pie Season is almost here, what are you baking? Diamond Culinary Ambassador Annalise from Completely Delicious is joining us today to share her recipe for Chocolate Coconut Pecan Pie. Here she is to tell us how to make it:

Pecan pie is a fall tradition in so many households, including mine. However, I must admit it wasn’t until I became an adult that I fell in love with the dessert. As a child I always passed it over for pies that were flashier or piled high with fillings and toppings.

But what I once disliked about pecan pie is now exactly why I love it so much. It’s simple, modest, and an absolute classic. And all those pecans! I can’t believe I ever thought that pecan pie had too many pecans, because now I can’t get enough.

This chocolate coconut pecan pie is an attempt to win over everyone. It’s still the same basic recipe, just with a few additions that I know you all will love as much as I do. Chocolate is an easy and obvious addition, but toasted coconut is a little less common. Together the pecans, chocolate, and coconut make a pie that surely won’t last long on the dessert table. Just don’t forget the whipped cream!

Chocolate Coconut Pecan Pie

One 9-inch pie, 8-12 servings

Pie Crust:

1 1/4 cup all-purpose flour

1 teaspoon granulated sugar

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cut into cubes

3-5 tablespoons of ice cold water


1 cup light corn syrup

1/2 cup light or dark brown sugar

1/4 cup unsalted butter, melted

3 large eggs

1 teaspoon vanilla extract

1/2 teaspoon salt

1 cup sweetened flaked coconut, toasted (see Notes)

1 cup bittersweet or dark chocolate chips

2 cups Diamond of California Shelled Pecans


To make the crust:

Combine the flour, sugar, and salt in a medium bowl. Add the cubed butter and work into the dry ingredients with a pastry blender, just until the smallest pieces are the size of peas. Some larger chunks are okay.

Add 3 tablespoons of the cold water and work into the flour/butter mixture with a spatula and then your hands, kneading very minimally to bring it together into a ball. Add more water a tablespoon at a time as needed.

Flatten into a disk, wrap in plastic and chill for at least 2 hours and up to 5 days in the fridge or (double wrapped) in the freezer for up to 2 months.


To assemble pie:

Preheat oven to 350 degrees F.

On a lightly floured surface, let the pie crust sit at room temperature for about 5 minutes. Roll out into a rough 12-inch circle, adding more flour to your work surface as necessary. Transfer dough to a 9×2-inch pie dish and trim edges to 1 inch. Tuck the edges into the pie dish and crimp as desired. Chill in the freezer while you prepare the filling.

Whisk together the corn syrup, brown sugar, melted butter, eggs, vanilla, and salt. Stir in the toasted coconut, chocolate chips, and pecans. Pour filling into the pie crust, and spread it out so the top is even.

Place pie on a sheet pan (to catch any drips and make transferring in and out of the oven easier) and bake until the top is golden and center jiggles only a little when gently nudged, 45-55 minutes. If the top browns too quickly, cover with foil.

Serve either warm or at room temperature. Pie will slice more cleanly after it’s been chilled. Serve with whipped cream if desired.


To toast coconut: Spread out in a single layer on a sheet pan. Toast in a 350 degree oven for 8-10 minutes, stirring once. Let cool.