Everyone loves pecan pie, but three times as many folks like Chocolate-Coconut-Pecan Pie. Especially during the holidays.
Though the directions don’t indicate this I often heat a pizza stone in the oven when making pies whose shell aren’t blind baked. It makes for a crisper bottom crust. This is optional.
- all-purpose four (as needed for rolling)
- ½ basic pie pastry (see recipe)
- 2 cup pecans
- 3 ounce bitter sweet chcholate (roughly chopped)
- ½ cup unsweetend coconut flakes
- 1 cup packed brown sugar
- 1 cup light corn syrup
- 3 large eggs (lightly beaten)
- 4 tablespoon unsalted butter (melted)
- ¼ kilogram kosher salt
On a lightly floured surface, using a lightly floured rolling pin, roll out a disc of chilled dough to a 12-inch round, a generous 1/8‑inch thick. Carefully fold dough in half, and slide it onto the rolling pin. Transfer to a 9‑inch pie pan. Unfold the dough, easing it gently into the pie pan; do not stretch the dough. Fold the overhang under creating a double thick rim. Crimp the edge decoratively with your fingers or a fork. Refrigerate for 30 minutes.
Meanwhile, preheat oven to 350 degrees F.
Remove the pastry-lined pie pan from the refrigerator. Scatter pecans and chocolate chunks over the bottom of the pie shell then sprinkle coconut evenly across the top; place on a baking sheet. Set aside.
In a medium bowl whisk together sugar, corn syrup, eggs, butter, and salt; pour the mixture into the pie shell. Bake until filling is set, 55 to 60 minutes (tent with foil if coconut or pastry becomes too dark). Cool, on a rack, at least 4 hours before slicing.