Recipes and Cooking Coconut-Chocolate Pecan Pie 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 4, 2021 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 35 mins Bake Time: 50 mins Total Time: 35 mins Servings: 8 Jump to Nutrition Facts Ingredients Pastry for Single-Crust Pie (recipe follows) 3 eggs 1 cup light-colored corn syrup ⅔ cup packed brown sugar ⅓ cup butter, melted 1 teaspoon vanilla ¼ teaspoon salt 1 cup semisweet chocolate pieces 1 cup flaked coconut 1 cup pecan or walnut pieces Whipped cream (optional) Toasted flaked coconut (optional) Pastry for Single-Crust Pie 1 ¼ cup all-purpose flour ¼ teaspoon salt ⅓ cup shortening 4 tablespoon cold water Directions 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. Print Nutrition Facts (per serving) 697 Calories 39g Fat 86g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 697 % Daily Value * Total Fat 39g 50% Saturated Fat 17g 85% Cholesterol 99mg 33% Sodium 309mg 13% Total Carbohydrate 86g 31% Total Sugars 48g Protein 8g Calcium 50.5mg 4% Iron 2.3mg 13% Potassium 263mg 6% Fatty acids, total trans 1g Folate, total 52.4mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.