Chocolate Coconut Pecan Pie
Ingredients
The pie crust
-
1 ¼
cup
all-purpose flour
-
2
teaspoons
white granulated sugar
-
¾
teaspoon
kosher salt
-
½
cup
unsalted butter, cold
-
⅓
cup
very cold water
The black bottom
-
4
ounces
dark chocolate
-
¼
cup
heavy cream
The filling
-
1
cup
packed dark brown sugar
-
2
tablespoons
all-purpose flour
-
6
tablespoons
unsalted butter, melted
-
¾
cup
light corn syrup
-
3
large
eggs, at room temperature
-
1
teaspoon
pure vanilla extract
-
1
teaspoon
apple cider vinegar
-
1
teaspoon
kosher salt
-
1 ¼
cup
unsweetened shredded coconut
-
2
cups
pecans, toasted
-
1
large
egg, for egg wash
Instructions
- Prepare the pie crust by mixing flour, sugar, and salt, then incorporating cold butter until crumbly.
- Add cold water gradually until the dough comes together, then chill for at least an hour.
- Roll out the dough and fit it into a pie dish, then freeze it.
- Make the ganache by heating cream and pouring it over chopped chocolate, then mix until smooth.
- Pour the ganache into the chilled pie crust and freeze until solid.
- In a bowl, whisk together brown sugar, flour, melted butter, corn syrup, eggs, vanilla, vinegar, and salt.
- Layer coconut and pecans over the ganache, then pour the filling mixture on top.
- Brush the crust edges with egg wash and bake for about 55 minutes until set.
- Allow the pie to cool completely before slicing and serving.
Nutrition Facts (estimated)
Servings
6
Calories
892
Total fat
78g
Total carbohydrates
42g
Total protein
13g
Sodium
738mg
Cholesterol
192mg
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