Toasted Coconut Chocolate Pecan Pie Recipes

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CHOCOLATE COCONUT PECAN PIE



Chocolate Coconut Pecan Pie image

Pecan pie gets an upgrade thanks to the delicious addition of toasted coconut and dark chocolate. Serve with sweetened whipped cream, if desired

Provided by Annalise

Categories     Dessert

Number Of Ingredients 14

1 ¼ cup all-purpose flour ((150 grams))
1 teaspoon granulated sugar
½ teaspoon salt
½ cup unsalted butter (, cold and cut into cubes (113 grams))
3-5 tablespoons ice cold water
1 cup light corn syrup ((312 grams))
½ cup packed light or dark brown sugar ((105 grams))
¼ cup unsalted butter (, melted (56 grams))
3 large eggs
1 teaspoon vanilla extract
½ teaspoon salt
1 cup sweetened flaked coconut (, toasted (85 grams))
1 cup bittersweet or dark chocolate chips ((170 grams))
2 cups shelled pecans ((225 grams))

Steps:

  • 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.
  • Preheat oven to 350°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 9x2-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.

Nutrition Facts : Calories 765 kcal, Carbohydrate 83 g, Protein 9 g, Fat 47 g, SaturatedFat 22 g, Cholesterol 107 mg, Sodium 402 mg, Fiber 5 g, Sugar 59 g, ServingSize 1 serving

COCONUT-CHOCOLATE PECAN PIE



Coconut-Chocolate Pecan Pie image

Can't decide between pecan pie and chocolate pie recipes? No need to choose just one. This Coconut-Chocolate Pecan Pie offers both (plus a bonus coconut dessert recipe touch) in one delicious package.

Provided by BHG Test Kitchen

Time 35m

Number Of Ingredients 16

Pastry for Single-Crust Pie (recipe follows)
3 eggs
1 cup light-colored corn syrup
0.667 cup packed brown sugar
0.333 cup butter, melted
1 teaspoon vanilla
0.25 teaspoon salt
1 cup semisweet chocolate pieces
1 cup flaked coconut
1 cup pecan or walnut pieces
Whipped cream (optional)
Toasted flaked coconut (optional)
1.25 cup all-purpose flour
0.25 teaspoon salt
0.333 cup shortening
4 tablespoon cold water

Steps:

  • Prepare Pastry for Single-Crust Pie. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. (Do not prick.) Set aside.
  • For filling: In a medium bowl, combine eggs, corn syrup, brown sugar, butter, vanilla, and salt.
  • In pastry shell, layer semisweet chocolate pieces, 1 cup coconut and pecan pieces. Pour egg mixture over all, spreading evenly. To prevent overbrowning, cover edge of pastry shell with foil.
  • Bake in a 350 degree oven for 30 minutes. Remove foil; bake for 20 to 25 minutes more or till set. Cool completely on a wire rack. Cover and store in refrigerator within 2 hours. If you like, serve with whipped cream and sprinkle with toasted coconut. Makes 8 to 10 servings. Pastry for Single-Crust Pie
  • In a bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of water at a time over the flour mixture, tossing with a fork until all of the dough is moistened. Form dough into a ball.

Nutrition Facts : Calories 697 kcal, Carbohydrate 86 g, Cholesterol 99 mg, Protein 8 g, SaturatedFat 17 g, Sodium 309 mg, Sugar 48 g, Fat 39 g, TransFat 1 g, UnsaturatedFat 19 g

PECAN-COCONUT PIE



Pecan-Coconut Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 8 servings

Number Of Ingredients 17

1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons vegetable shortening
6 tablespoons cold unsalted butter, cut into small pieces
1 large egg yolk
2 to 4 tablespoons ice water
1 1/2 cups chopped pecans
6 tablespoons unsalted butter
1 1/4 cups sweetened cream of coconut (from a 15- to 16-ounce can)
1/4 cup packed dark brown sugar
1 tablespoon all-purpose flour
1 teaspoon fresh lemon juice
1/2 teaspoon salt
3 large eggs, lightly beaten
1/2 teaspoon coconut extract
1/2 cup sweetened shredded coconut

Steps:

  • Make the crust: Pulse the flour, sugar and salt in a food processor until combined. Add the shortening and pulse until the mixture looks like coarse meal. Add the butter and pulse a few times until it is in pea-size bits. Add the egg yolk and 2 tablespoons ice water, then pulse a few times. Pinch the mixture with your fingers; if it doesn't hold together, add more water, 1 tablespoon at a time. Turn out onto a sheet of plastic wrap, gather into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
  • Roll out the dough into a 12-inch round on a lightly floured surface and ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Tuck the overhanging dough under itself and crimp the edges with your fingers. Freeze until firm, about 30 minutes.
  • Meanwhile, position racks in the middle and bottom of the oven; preheat to 350˚ F. Spread 1 cup pecans on a baking sheet and toast on the middle rack until darkened, 8 to 10 minutes; let cool.
  • Line the pie crust with parchment or foil and fill with pie weights or dried beans. Bake on the bottom oven rack until the edges of the crust are lightly browned, 20 to 25 minutes. Remove the parchment and weights and continue to bake until the bottom of the crust is golden, 10 to 15 more minutes.
  • Meanwhile, make the filling: Melt the butter in a medium saucepan over medium heat and cook, swirling the pan occasionally, until brown flecks appear, about 8 minutes. Remove from the heat and whisk in the cream of coconut, brown sugar, flour, lemon juice and salt. Let cool to lukewarm, 5 to 10 minutes, then whisk in the eggs and coconut extract until combined.
  • If the crust has cooled, return it to the oven for a few minutes to warm through. Scatter the toasted pecans in the crust. Pour in the filling. Top with the shredded coconut and remaining 1/2 cup untoasted pecans. Bake on the middle oven rack until the filling is just set, 35 to 40 minutes (cover loosely with foil if the crust is getting too dark). Transfer to a rack to cool completely.

COCONUT-PECAN GERMAN CHOCOLATE PIE



Coconut-Pecan German Chocolate Pie image

This German chocolate pecan pie combines the ingredients everyone loves in its classic cake cousin. It's so silky and smooth, you won't be able to put your fork down. -Anna Jones, Coppell, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 19

1-1/4 cups all-purpose flour
1/4 teaspoon salt
6 tablespoons cold lard
3 to 4 tablespoons ice water
FILLING:
4 ounces German sweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 can (14 ounces) sweetened condensed milk
4 large egg yolks
1 teaspoon vanilla extract
1 cup chopped pecans
TOPPING:
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/4 cup butter, cubed
2 large egg yolks
1 cup sweetened shredded coconut
1 teaspoon vanilla extract
1/4 cup chopped pecans

Steps:

  • In a small bowl, mix flour and salt; cut in lard until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake 11-13 minutes or until bottom is lightly browned. Remove foil and weights; bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350°., In a microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack., Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes., Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.

Nutrition Facts : Calories 801 calories, Fat 54g fat (24g saturated fat), Cholesterol 215mg cholesterol, Sodium 227mg sodium, Carbohydrate 75g carbohydrate (53g sugars, Fiber 5g fiber), Protein 12g protein.

TOASTED COCONUT, PECAN, AND CARAMEL PIE



Toasted Coconut, Pecan, and Caramel Pie image

Very rich tasting pie that is easy to prepare. Everyone loves this pie.

Provided by Patrice

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h40m

Yield 16

Number Of Ingredients 8

2 (9 inch) pie shells, baked
¼ cup butter
1 (8 ounce) package flaked coconut
½ cup chopped pecans
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar caramel ice cream topping

Steps:

  • In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned. Set aside to cool.
  • In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 of cream cheese mixture into each pastry shell. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture.
  • Pies may be served chilled or frozen.

Nutrition Facts : Calories 479.2 calories, Carbohydrate 50.9 g, Cholesterol 31.6 mg, Fat 29.4 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 16.7 g, Sodium 333.7 mg, Sugar 23.6 g

CHOCOLATE COCONUT PECAN PIE



Chocolate Coconut Pecan Pie image

A wonderful experience! All the popular ingredients in one pie! A family favorite for any holiday or event. An easy pie to transport to a potluck or reunion.

Provided by Seasoned Cook

Categories     Pie

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/2 cup sugar
1/2 cup brown sugar
4 tablespoons cocoa
1/2 cup butter, melted
3 eggs, beaten
1/2 cup coconut
1 cup pecans, chopped
1 teaspoon vanilla
1 unbaked pie shell
Cool Whip, on top (optional)

Steps:

  • Mix all ingredients thoroughly. Pour into unbaked pie shell in order shown.
  • Bake in 325°F oven for 30 to 35 minutes. Do not overbake or it will dry out. For a fudgy type pie, bake and let center still be moist.
  • Serve with a dollop of Cool Whip on top.

Nutrition Facts : Calories 644.9, Fat 45.7, SaturatedFat 18.2, Cholesterol 133.7, Sodium 334.4, Carbohydrate 54.8, Fiber 4.7, Sugar 35.9, Protein 8

EASY TOASTED COCONUT PIE



Easy Toasted Coconut Pie image

Make a scrumptious coconut pie with our Easy Toasted Coconut Pie recipe! This coconut pie features a delicious layer of chocolate above the pie crust.

Provided by My Food and Family

Categories     Recipes

Time 4h20m

Yield 8 servings

Number Of Ingredients 6

2 oz. (1/2 of 4-oz. pkg.) BAKER'S Semi-Sweet Chocolate, melted
2 cups thawed COOL WHIP Whipped Topping, divided
3/4 cup BAKER'S ANGEL FLAKE Coconut, toasted, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
1 pkg. (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
1-1/2 cups cold milk

Steps:

  • Mix chocolate, 1 cup COOL WHIP and 1/4 cup coconut until blended. Spread onto bottom of pie crust. Refrigerate until ready to use.
  • Beat pudding mix and milk with whisk 2 min.; pour into crust. Let stand 5 min. Top with remaining COOL WHIP and coconut.
  • Refrigerate 4 hours.

Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 5 mg, Sodium 270 mg, Carbohydrate 40 g, Fiber 2 g, Sugar 26 g, Protein 4 g

COCONUT PECAN PIE



Coconut Pecan Pie image

We top this with sliced bananas, whipped cream and more sliced bananas. It's based on a recipe my mom got from a potholder she bought at the Patti's 1880s Settlement in Grand Rivers, Kentucky. -Jennifer Choisser, Paducah, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 7

Dough for single-crust pie
7 large egg whites
1-1/2 cups sugar
1-1/2 cups sweetened shredded coconut
1-1/2 cups graham cracker crumbs
1-1/2 cups chopped pecans
Whipped cream

Steps:

  • Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., In a large bowl, combine egg whites, sugar, coconut, cracker crumbs and pecans. Pour into crust. Bake 25-30 minutes or until set. Cool on a wire rack. Serve with whipped cream.

Nutrition Facts : Calories 642 calories, Fat 34g fat (14g saturated fat), Cholesterol 30mg cholesterol, Sodium 335mg sodium, Carbohydrate 79g carbohydrate (51g sugars, Fiber 4g fiber), Protein 9g protein.

CHOCOLATE-COCONUT PECAN PIE



Chocolate-Coconut Pecan Pie image

Traditional pecan pie is enriched by adding chocolate and coconut to the filling.

Provided by My Food and Family

Categories     Baking Ingredients

Time 1h10m

Yield 10 servings

Number Of Ingredients 8

1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
3/4 cup packed brown sugar
3/4 cup light corn syrup
1/4 cup margarine, cut up
2 oz. BAKER'S Semi-Sweet Chocolate
3 eggs
1 cup BAKER'S ANGEL FLAKE Coconut
1 cup chopped pecans

Steps:

  • Heat oven to 350°F.
  • Line 9-inch pie plate with pie crust as directed on package. Microwave sugar and corn syrup in large microwaveable bowl on HIGH 3 min. or until mixture comes to boil. Add margarine and chocolate; stir until chocolate is completely melted and mixture is well blended. Cool slightly.
  • Add eggs, 1 at a time, beating well after each addition. Stir in coconut and nuts. Pour into crust.
  • Bake 50 to 55 min. or until filling is set in center. Cool completely on wire rack.

Nutrition Facts : Calories 450, Fat 26 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 55 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

"HAYSTACK PIE" TOASTED COCONUT, PECAN, AND CARAMEL PIE



"The filling for this decadent pie is a combination of a very creamy, cream cheese and whipped topping. Then toasted coconut and caramel sauce is sprinkled and drizzled over it. Another cream cheese layer is spooned on, and then the pie is finished with more toasted coconut. This recipe makes two fantastic pies."

Provided by nicoleingermantown

Categories     Pie

Time 4h15m

Yield 2 pies, 16 serving(s)

Number Of Ingredients 8

2 (9 inch) graham cracker pie crust
1/4 cup butter
1 (8 ounce) package flaked coconut
1/2 cup pecans, chopped
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar caramel ice cream topping

Steps:

  • In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned.
  • Set aside to cool.
  • In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 of cream cheese mixture into each pie crust. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture.
  • Chill.
  • Pies is best served chilled.

Nutrition Facts : Calories 517.6, Fat 29.9, SaturatedFat 16.8, Cholesterol 31.9, Sodium 384.7, Carbohydrate 60.3, Fiber 1.6, Sugar 36.2, Protein 5.7

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From therecipes.info


TOASTED COCONUT - PECAN PIE - RECIPE | COOKS.COM
2017-08-21 1 c. (3 1/2 oz.) flaked coconut. 1/2 c. coarsely broken pecans. 1 unbaked 9" pie shell. Preheat oven to 350 degrees. Thoroughly combine eggs, sugar, butter, lemon juice and vanilla. Stir in coconut and pecans. Pour into pie shell. Bake 350 degrees for 45-50 minutes or until filling is set. Cool; garnish with sweetened whipped cream and pecan ...
From cooks.com


CHOCOLATE PECAN PIE - CAFE DELITES
2020-11-26 Take the bowl off the heat. Whisk in syrup, sugar, flour, bourbon, vanilla and salt. Add the eggs and whisk well to combine. Fold in chopped pecans. Pour into prepared pie shell and top with remaining pecans. Bake for 50-55 minutes or until centre is just set to the touch but still a little jiggly underneath.
From cafedelites.com


CHOCOLATE COCONUT PECAN PIE - KARO
Directions. Mix coconut, chocolate chips and pecans in a medium bowl; sprinkle over bottom of pie crust. In same bowl, combine corn syrup, sugars, butter and eggs until well blended. Pour over coconut mixture. Bake for 50 to 55 minutes or until puffed and set. Cool on wire rack.
From karosyrup.com


CREAM OF COCONUT PECAN PIE | THE DOMESTIC REBEL
2020-10-30 Once browned, remove from heat immediately and whisk in the cream of coconut, brown sugar, flour, and salt. Let stand for about 5-10 minutes to cool slightly. To the slightly cooled butter mixture, whisk in the lightly beaten eggs and coconut extract until combined. Add in the chopped pecans and 1/2 cup of the coconut.
From thedomesticrebel.com


TOASTED COCONUT-PECAN PIE RECIPE
Toasted coconut-pecan pie recipe. Learn how to cook great Toasted coconut-pecan pie . Crecipe.com deliver fine selection of quality Toasted coconut-pecan pie recipes equipped with ratings, reviews and mixing tips. Get one of our Toasted coconut-pecan pie recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


TOASTED COCONUT, PECAN, AND CARAMEL PIE RECIPE - FOOD NEWS
Gently fold in cream of coconut, then chopped Caramel deLites®/Samoas® cookies and toasted coconut. Spread evenly over an 8-in. square baking pan.
From foodnewsnews.com


CHOCOLATE COCONUT PECAN PIE - DIAMOND NUTS
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 ...
From diamondnuts.com


RECIPE: TOASTED COCONUT, PECAN, AND CARAMEL PIE ...
whipped topping, thawed. 1 (12 ounce) jar caramel ice. cream topping. In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned. Set aside to cool. In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth.
From recipelink.com


CHOCOLATE PECAN PIE RECIPE | HERSHEY'S KITCHENS
Combine sugar with cocoa in a bowl. Add eggs, corn syrup, butter and vanilla; stir until well blended. Stir in pecans. Pour filling into unbaked pie crust. 3. Bake for 60 minutes or until set. Transfer from oven to wire rack; cool completely. Garnish with whipped topping before serving.
From hersheys.ca


TOASTED COCONUT PECAN PIE - AN ALLI EVENT
2020-10-09 To make the pie, melt 2 tablespoons butter in a skillet. Add the coconut and chopped pecans and toast on medium heat, stirring occasionally. Set aside to cool. Meanwhile, beat softened cream cheese until smooth and fluffy. Add sweetened condensed milk and mix well. Fold in whipped topping.
From anallievent.com


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