Dark Chocolate Coconut Pecan Pie

I have two awesome recipes to share with you this week and both are yummy pies! I didn’t plan this. It just happened. I don’t think you have to have a reason to make a pie… or two

I made this pie for one of bestest girlfriends’ birthday last week. She loves German Chocolate Cake and this traditional southern chocolate coconut pecan pie has similar ingredients so I knew she would love it.

Versions of this recipe have been around for quite a while. I tweaked the traditional versions to make it my own. Of course that means that I used dark cocoa powder. I also added chocolate chips to my recipe (again, dark chocolate because if it isn’t dark chocolate, what’s the point) and I toast my pecans before adding them. You can use regular cocoa and semi sweet chips (or skip the chips) and you don’t have to toast the pecans. Don’t feel pressured by my taste buds! Go with what you like.

A great perk of this recipe is that it makes two or three pies (depending on the depth of your pie dish). So, you can keep one for yourself and serve the other(s) at an event or to guests… or just because. A pie is a great “just because” treat, don’t you think? I’m sure there is someone who needs to be loved on a bit and I think a pie says “love!” Include a little note that says, “Jesus loves you!” and you are sure to make someone feel special. Pie and Jesus. Amen!

Oh… a warning… this pie smells divine while it’s baking in your oven. Make sure you aren’t starving when it comes out or you won’t have any left to serve or to give away!

Dark Chocolate Coconut Pecan Pie

Ingredients:

• 1 1/2 cups chopped pecans
• a 12-ounce can evaporated milk
• 4 eggs
• 1 stick (1/2 cup) unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 3 cups sugar
• 6 tablespoons dark cocoa powder
• 1/4 teaspoon salt
• 2 cups flaked coconut
• 3/4 cup dark chocolate chips
• 2 deep dish pie crusts or 3 regular pie crusts, unbaked
• whipped cream for serving
• toasted coconut for garnish (optional)

Preheat oven to 350 degrees. Place chopped pecans on a cookie sheet and spread so they are in a single layer. Bake for 8 minutes and then remove from oven and set aside to cool.

In a large bowl, beat the evaporated milk, eggs, melted butter and vanilla until smooth.

In a separate bowl, combine the sugar, cocoa and salt with a wire whisk until smooth and powdery with no lumps. Add to the wet ingredients, beating until combined.

Stir in the cooled toasted pecans, the coconut and the chocolate chips.

Pour into unbaked pie shells and bake for 1 hour.

Remove from oven and cool on wire racks. (Note: This pie is easier to slice after it has cooled but… it sure is gooey and delicious when it’s still a little warm!)

To serve, top with fresh whipped cream and garnish with some toasted coconut.

Sweetest Blessings,
LeAnn