Tuesday, November 17, 2009

Coconut Chocolate Pecan Pie

Here's a question, because this is something I honestly just don't understand: How could a person possibly not like coconut? If you're a coconut-hater, please speak up in the comments, because I'm really curious. My husband doesn't like coconut, but he really can't articulate why. He says he just doesn't like it. I say he's insane.

When I came across this recipe for coconut chocolate pecan pie, I threw Joe's coconut-hating out the window and decided to make it as soon as I possibly could. And trust me, you should do the same thing, because this pie is amazing. It's so easy to make, and the end result is decadent and delicious and rich and everything I could ever ask for in a pie. I even made Joe eat a piece without telling him there was coconut in it, but he could spot the coconut a mile away. His verdict was that the pie would have been awesome...without the coconut. I scoffed at him, had two pieces, and took the rest to work, where my co-workers seemed to enjoy it.

So make this pie today, and then make it again for Thanksgiving like I'm going to, because I guarantee your family will love it! (As long as they're not crazy coconut haters.)

Coconut Chocolate Pecan Pie
source: Better Homes and Gardens

Pastry for single-crust pie
3 eggs
1 cup light-colored corn syrup
2/3 cup packed brown sugar
1/3 cup butter, melted
1 teaspoon vanilla
1/4 teaspoon salt
1 cup semisweet chocolate pieces
1 cup flaked coconut
1 cup pecan pieces

1. Unroll prepared pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. Set aside.

2. In a medium bowl, combine eggs, corn syrup, brown sugar, butter, vanilla, and salt.

3. In pastry shell, layer semisweet chocolate pieces, coconut and pecan pieces. Pour egg mixture over all, spreading evenly. To prevent overbrowning, cover edge of pastry shell with foil.

4. Bake in a 350 degree oven for 30 minutes. Remove foil; bake for 20 to 25 minutes more or till set. Cool completely on a wire rack. Cover and store in refrigerator within 2 hours. If you like, serve with whipped cream and sprinkle with toasted coconut.

7 comments:

Sonya said...

Cassie I wish we were neighbors...lol

Cara said...

I think the coconut haters dislike the texture. At least that's the consensus among the coconut haters in my life (my husband and my brother). Needless to say, I'll be having a coconut free Thanksgiving!

The pie looks great, btw! :)

Katie said...

Liking coconut for me depends on how it is used in a dish. I could easily eat a slice or two of the pie you made but I wouldn't be able to eat a slice of cake covered in the stuff, especially if it hasn't been toasted or anything. I don't know why I am like this either...maybe our kind should be studied.

Donna-FFW said...

Give me a piece Cassie,NOW!

Debbie said...

Cassie that looks fantastic and I know I will be making that soon. My husband and I both LOVE coconut and it's just so great paired with chocolate. My youngest and middle son don't like coconut and I can't figure it out but they shy away from anything with coconut. You also asked if I could taste the difference between cottage cheese and ricotta in the lasagna I made and the answer is no. It tastes absolutely no different. I'll be using cottage cheese from now on!!!

StampingJudy said...

This looks awesome! My son-in-law only likes coconut if it is frshly grated from the coconut from a tree and while you are in hawaii. I think he is crazy. The only thing wrong with this pie is the corn syrup -- as I am highly allergic to corn syrup. Do you have a substitute? My fovrite candy bar used to Mounds or Almond Joy -- before I had this allergy. Now i get to eat only Hershey Bars.

jojotexasgal said...

Cassie , just found your blog and wanted interject a comment about coconut, those that like it and those that don't. For most people I seem to come across it is the texture more than flavor they dislike. so, I've used the fresh grated FROZEN coconut (I think it's called Tropic Isle) in the grocery area where frozen fruits are located. OR.. if recipe called for sweetened angel flake,I just toss a whole package in my blender and chop it all up and then re package it, sometimes even freezing it for later use. Just an idea you might try for hubby?