Chocolate Coconut Pecan Pie….nomnom
Pecan pies are popular around the holidays. A buttery mixture of pecans coated in a brown sugar mix, pecan pies are a special and decadent dessert worth making when family and friends come over. Sure, you could easily go buy one from the store, but most store-brought desserts are loaded with artificial and synthetic ingredients. Everyone will appreciate the effort you took to make it yourself and the taste will be unparalleled to any dessert you’ve ever purchased!
Corn syrup is typically used in all pecan pie recipes, but I really wanted to avoid it since most corn products contain GMOs. I also took it up a notch by adding chocolate chips and coconut flakes to my pecan pie (like “Almond Joy”, but with pecans!). I served the pie at my book club meeting and everyone loved it!
Warning: eat in moderation and resist the urge to eat the entire pie :d The filling only took me 10 minutes to put together and if you use a pre made crust, the dessert will be made super fast. I used the homemade pie crust recipe featured on our blog and it was well-worth the extra effort. Try making this pie at your upcoming Thanksgiving party!
I heart pecans!
Method:
1. Preheat oven to 400 degrees.
2. In a large bowl, beat eggs until foamy, and stir in melted butter. Add in the brown sugar, white sugar and the flour; mix well. Lastly add the milk, vanilla, nuts, chocolate chips, and coconut flakes.
3. Pour into an unbaked 9-in pie crust (make sure it does not contain lard or hydrogenated oils). Decorate the top with some pecans.
4. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 20 additional minutes, then reduce temperature to 325 and bake an additional 10 minutes until middle of pie is settled. Use a timer to keep track of the time 🙂
5. Let cool completely. Pie will set more as it cools. Serve with ice cream or a dollop of whipped cream.
Mini Pecan Pies
- 1 cup light brown sugar
- ¼ cup white sugar
- ½ cup butter, melted
- 2 eggs at room temperature
- 1 tbsp all purpose flour
- 1 tbsp milk
- 1 tsp vanilla extract
- 1¼ cup chopped pecans, plus extra for decorating the top
- ½ cup semi-sweet chocolate chips (optional)
- ½ cup coconut flakes (optional)
- Preheat oven to 400 degrees.
- In a large bowl, beat eggs until foamy, and stir in melted butter. Add in the brown sugar, white sugar and the flour; mix well. Lastly add the milk, vanilla, nuts, chocolate chips, and coconut flakes.
- Pour into an unbaked 9-in pie crust (make sure it does not contain lard or hydrogenated oils). Decorate the top with some pecans.
- Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 20 additional minutes, then reduce temperature to 325 and bake an additional 10 minutes until middle of pie is settled. Use a timer to keep track of the time 🙂
- Let cool completely. Pie will set more as it cools. Serve with ice cream or a dollop of whipped cream
Yum! Loving how you subbed out the corn syrup for something more natural 🙂
Thanks! I’m not a big fan of corn syrup :/