Coconut Pecan Pie | Dessert Recipe

Coconut Pecan Pie

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Coconut Pecan Pie

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

15 Min(s)

prep time

1 Hr(s) 10 Min(s)

total time




  1. 1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

  2. 3/4 cup packed brown sugar

  3. 3/4 cup light corn syrup

  4. 1/4 cup margarine, cut up

  5. 2 oz. BAKER'S Semi-Sweet Chocolate

  6. 3 eggs

  7. 1 cup BAKER'S ANGEL FLAKE Coconut

  8. 1 cup chopped pecans


  1. Heat oven to 350°F.
  2. 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.
  3. Add eggs, 1 at a time, beating well after each addition. Stir in coconut and nuts. Pour into crust.
  4. Bake 50 to 55 min. or until filling is set in center. Cool completely on wire rack.

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