Easy Pecan French Coconut Pie
Easy Pecan French Coconut Pie is really two pies in one–pecan pie and coconut pie.
If pecan pie and coconut pie got married and had a baby, this would be the offspring–Easy Pecan French Coconut Pie. At our house, we love pecan pie; at our house, we love coconut pie. So I thought, why not combine the two for the best of both worlds.
I made this pie for an Easter gathering, and that is why it had the pastel M&Ms on the top. But that is really an optional addition. Another option is to just use regular chocolate chips. Since I am also a huge fan of chocolate, I recommend some form of chocolate in this pie. However, I found that if you added the chocolate before baking, the chocolate sank into the pie. To avoid this, I would bake the pie for about 20 minutes, and then sprinkle on the chocolate. At that point, the pie has started to set up, and your chocolate should sit nicely on the top.
If you like pecan pie and coconut pie, you are going to want to make Easy Pecan French Coconut Pie soon for your next gathering. Serve it for the dessert course to Cheesy Meatloaf Surprise.
For more cooking tips, see Cook’s Country America’s Test Kitchen.
Easy Pecan French Coconut Pie:
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- 1 deep dish pie crust
- 1 cup sugar
- 3/4 cup light corn syrup
- 4 tablespoons butter
- 4 eggs
- 3/4 cup milk
- 3 tablespoons corn starch
- 3/4 teaspoon vanilla
- 1 1/2 cups coconut
- 1 cup chopped pecans
- 1/2 cup M&Ms or chocolate chips (optional)
If you are using a refrigerated pie crust, unroll a room-temperature crust into your deep-dish plate.
Combine the sugar and corn syrup into a pan and heat, boiling for a couple of minutes to incorporate and melt the sugar.
Remove from heat, add the butter and let cool slightly while continuing to the next step.
Whisk the eggs in a medium bowl.
Make a slurry of the corn starch and a few tablespoons of the milk listed, and add to the eggs along with the vanilla and the rest of the milk.
Slowly add the sugar/corn syrup mixture into the eggs, whisking as you go.
Go slowly, because you do not want to scramble the eggs from the hot mixture.
Add the coconut and pecans and mix well.
Pour the entire mixture into your prepared pie crust.
Bake in a preheated 350 degree oven for 20 minutes.
After 20 minutes, open the oven and slide the rack out.
Sprinkle on the M&Ms or chocolate chips and continue baking for 40 minutes more.
The pie will be slightly jiggly in the middle when done.
If you made this recipe, please let me know what you thought with a comment and a star rating.