Easy Chocolate Coconut Pecan Cream Pie Recipe
Easy Chocolate Coconut Pecan Cream Pie – The richest, creamiest chocolate pie you’ll ever make. After making this many times, I discovered the trick to a perfectly smooth filling. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Caramel Apple Puff Pastry Recipe for Fall Snacks and Creamy Cranberry Whipped Feta Dip for Easy Entertaining.
Why This Easy Chocolate Coconut Pecan Cream Pie Recipe Is Pure Comfort
- The perfect balance of chocolate and coconut flavors
- Creamy filling that's smooth and velvety
- Crispy pecan topping that adds a delightful crunch
- Easy to make and impresses every time
What You'll Need for Easy Chocolate Coconut Pecan Cream Pie Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Graham cracker crust
- Semisweet chocolate
- Heavy cream
- Eggs
- Granulated sugar
- Butter
- Coconut milk
- Pecans
- Light corn syrup
- Vanilla extract
- Salt
- Vanilla extract
- Optional: Whipped cream
- Optional: Chocolate shavings
📝 Ingredient Notes
- Heavy cream: Use heavy cream, not whipping cream, for a smooth and creamy filling.
🛒 Tools & Equipment I Recommend
- High-quality chocolate — Ensures a rich and smooth chocolate flavor. → See on Amazon
- Pecan pie dish — Perfect for baking and serving the pie. → See on Amazon
How to Make Easy Chocolate Coconut Pecan Cream Pie Recipe
- Prepare the crust: Press the graham cracker crumbs into a pie dish and bake at 375°F for 7 minutes. Let it cool.
- Make the filling: Melt chocolate and butter together. Whisk in heavy cream, then eggs, and sugar. Cook over a double boiler until thickened.
- Bake the filling: Pour the filling into the cooled crust and bake at 325°F for 25-30 minutes. Let it cool.
- Make the topping: Mix coconut milk, sugar, corn syrup, and vanilla. Add beaten eggs and pecans. Pour over the cooled pie and bake at 350°F for 20-25 minutes.
- Chill and serve: Chill the pie for at least 3 hours before serving. Top with whipped cream and chocolate shavings if desired.
Cook's Tips for Perfect Easy Chocolate Coconut Pecan Cream Pie Recipe
- Common mistake and fix: Don't overbake the pie. The filling should still jiggle slightly in the center. If it's overbaked, the filling will be dry.
- Pro tip: For a smooth filling, make sure the chocolate and butter are fully melted before adding the cream.
- Pro tip: To prevent the crust from getting soggy, make sure it's completely cooled before adding the filling.
Storing & Reheating Easy Chocolate Coconut Pecan Cream Pie Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in the fridge for up to 5 days. Make-ahead tip: The pie can be made a day ahead and stored in the fridge.
Freezing Easy Chocolate Coconut Pecan Cream Pie Recipe
Freeze the pie without the topping for up to 3 months. Thaw in the fridge overnight before serving.
How to Reheat Without Drying It Out
Oven: Reheat slices in the oven at 350°F for 10-15 minutes. Microwave: Reheat slices in the microwave for 20-30 seconds. The texture may not be as crispy.
Recipe Notes
- Chef tip: For a deeper chocolate flavor, use dark chocolate instead of semisweet.
- Best substitution: Replace the graham cracker crust with a pastry crust for a fancier pie.
- Make-ahead: The pie can be made a day ahead and stored in the fridge.
- Scaling: This recipe can be halved or doubled to fit your needs.
- Troubleshooting: If the filling cracks, it's overbaked. To fix, beat in some additional heavy cream before serving.
Want to level up this recipe?
High-quality vanilla extract — Enhances the flavor of the coconut topping. → Check price on Amazon
Easy Chocolate Coconut Pecan Cream Pie Recipe
Ingredients
Main Ingredients
- Graham cracker crust
- Semisweet chocolate
- Heavy cream
- Eggs
- Granulated sugar
- Butter
- Coconut milk
- Pecans
- Light corn syrup
- Vanilla extract
Seasonings
- Salt
- Vanilla extract
Optional Toppings
- Whipped cream
- Chocolate shavings
Instructions
- Prepare the crust: Press the graham cracker crumbs into a pie dish and bake at 375°F for 7 minutes. Let it cool.
- Make the filling: Melt chocolate and butter together. Whisk in heavy cream, then eggs, and sugar. Cook over a double boiler until thickened.
- Bake the filling: Pour the filling into the cooled crust and bake at 325°F for 25-30 minutes. Let it cool.
- Make the topping: Mix coconut milk, sugar, corn syrup, and vanilla. Add beaten eggs and pecans. Pour over the cooled pie and bake at 350°F for 20-25 minutes.
- Chill and serve: Chill the pie for at least 3 hours before serving. Top with whipped cream and chocolate shavings if desired.
Notes
- Chef tip: For a deeper chocolate flavor, use dark chocolate instead of semisweet.
- Best substitution: Replace the graham cracker crust with a pastry crust for a fancier pie.
- Make-ahead: The pie can be made a day ahead and stored in the fridge.
- Scaling: This recipe can be halved or doubled to fit your needs.
- Troubleshooting: If the filling cracks, it's overbaked. To fix, beat in some additional heavy cream before serving.
Storage
- Fridge: Store leftovers in the fridge for up to 5 days.
- Freezer: Freeze the pie without the topping for up to 3 months. Thaw in the fridge overnight before serving.
- Oven reheat: Reheat slices in the oven at 350°F for 10-15 minutes.
- Microwave reheat: Reheat slices in the microwave for 20-30 seconds. The texture may not be as crispy.
- Make ahead: The pie can be made a day ahead and stored in the fridge.
Nutrition Per Serving
- Calories: 580
- Protein: 7g
- Fat: 38g
- Carbs: 62g
- Fiber: 3g
- Sugar: 35g
- Sodium: 220mg
- Cholesterol: 120mg
- Sat. Fat: 20g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Chocolate Coconut Pecan Cream Pie Recipe FAQs
Yes, the pie can be made a day ahead and stored in the fridge.
The filling is likely overbaked. To fix, beat in some additional heavy cream before serving.
Yes, a store-bought crust can be used to save time. Make sure to bake it according to the package instructions before adding the filling.
Yes, the pie can be frozen without the topping for up to 3 months. Thaw in the fridge overnight before serving.
You can substitute honey or maple syrup for the corn syrup in the topping.
A Warm Final Note
I can’t wait for you to try Easy Chocolate Coconut Pecan Cream Pie Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
