Gourmet Harvest International Recipe Of The Month – Chocolate-Coconut-Pecan Pie

Recipe by Marian Cooper Cairns and Dawn Perry

This is a delicious treat that we know you will enjoy. We are featuring it for Thanksgiving but it is so good you should consider it for any special occasion. The recipe is by Marian Cooper Cairns and Dawn Perry and the beautiful photography was shot by Brian Woodcock.

All-purpose flour, for surface
1/2 recipe Basic Pie Dough
2 c. pecans
1/2 c. semisweet chocolate chips
1/2 c. unsweetened coconut flakes
1 c. packed light brown sugar
1 c. light corn syrup
3 large eggs
4 tbsp. unsalted butter, melted
1/4 tsp. Kosher salt

  1. Preheat oven to 350 degrees F. On a floured surface, roll 1/2 Basic Pie Dough recipe to a 13-inch circle. Transfer to a 9-inch pie plate, fold edges under to align with the rim of the plate; crimp.
  2. Scatter pecans, chips, and coconut over bottom of pie shell; place on a baking sheet. Whisk together sugar, corn syrup, eggs, butter, and salt; pour into shell.
  3. Bake until filling is set, 50 to 60 minutes (tent with foil if coconut becomes too dark). Cool, on a rack, at least 4 hours.

We found this delicious Chocolate – Coconut-Pecan Pie Recipe at our friends at Country Living. They are truly a wonderful publication, filled with mouth watering recipes and fantastic ideas for your home, holidays, and everyday Country Living. Visit them for often for great ideas.

Check back with us for more Recipes and Quick Tips For Baking each month.

in addition, we will have interesting articles, baking tips, recipes and much much more. If you have a favorite baking recipe that you think others would enjoy and you are willing to share it, send it to us through our Contact Us form.

We will let you know if we decide to include it in one of our blogs. That way you can tell all your friends and they can see your name and recipe featured. Any story about the recipe and where it originally came from would be great. We love those stories, after all that is how we got started.




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