Description
A rich and decadent chocolate caramel coconut pie topped with pecans.
Ingredients
Scale
- 1 deep-dish 9-inch pie crust
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1 cup semisweet chocolate chips
- 1 cup caramel bits
- 1 cup sweetened shredded coconut
- 3/4 cup chopped pecans
- 1 can sweetened condensed milk, 14 ounces
Instructions
- Preheat the oven to 350°F. Place the pie crust into a 9-inch pie dish and crimp the edges if desired.
- In a large mixing bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Add the flour and stir just until combined.
- Fold in the chocolate chips, caramel bits, shredded coconut, and chopped pecans.
- Pour in the sweetened condensed milk and stir until the filling is evenly mixed.
- Spoon the filling into the prepared pie crust and spread it into an even layer.
- Bake for 40 to 45 minutes, or until the top is golden brown and the center is mostly set with a slight jiggle.
- Cool the pie completely before slicing so the filling can firm up properly.
Notes
- For best results, allow the pie to cool for a few hours before slicing.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg