Coconut Pecan Pie Recipe – How to Make it in 18 Simple Steps

Classic pecan pie is a favorite of many, but this coconut pecan pie adds a new twist to an old favorite. The coconut gives a tropical flair to the old standby lending its delicious flavor and distinctive texture to the filling.

A lovely coconut pecan pie on a wooden plate separated into individual slices.

Pecan pie is a favorite kind of dessert, typically served at fall and winter holiday meals like Thanksgiving and Christmas dinner. And yet, there are many people who just love the flavor and texture of pecan pie, no matter the time of year. The crunchy, golden brown nuttiness of that top layer, the chewy, gooey goodness of the middle layer all cradled by a thin flaky pastry crust combine to create the familiar sensations and flavors of traditional pecan pie.

A lovely coconut pecan pie on a wooden plate separated into individual slices.

Coconut Pecan Pie Recipe

April Freeman
Some people love taking an old standby and giving it a new twist. Sometimes people add chocolate to the filling mixture before baking, while others include a splash of bourbon. Other people substitute maple syrup for the traditional corn syrup. This new recipe for Coconut Pecan Pie brings a little bit of the tropics to a traditional pecan pie recipe. With this recipe, the gooey middle filling of the pie has just as much texture as the upper nutty layer.

Video Version

Prep Time 45 mins
Baking Time 45 mins
Total Time 1 hr 30 mins
Cuisine American
Servings 4 People


  • Medium-Sized Bowl
  • Pastry blender
  • Rolling Pin
  • Large bowl
  • Pie Pan


Pie Crust Ingredients

  • 1 1/2 cups Flour
  • 1/2 stick Cold Butter cut into small pieces
  • 1 teaspoon Salt
  • Ice Water I started with one cup, including a couple of ice cubes

Coconut Pecan Pie Filling

  • 1 1/2 cup Chopped Pecans
  • 1 1/2 cup Flaked Coconut sweetened or unsweetened
  • 2 teaspoons Vanilla Extract
  • 3 tbsp Melted Butter
  • 1 cup Corn Syrup
  • 1 cup Sugar
  • 3 pcs Eggs
  • 1 pinch Salt


  • In a medium-sized mixing bowl, mix the flour and salt with a fork.
  • With a pastry blender, cut in the butter until it resembles cornmeal. It’s okay if there are tiny blobs of butter scattered throughout the mixture.
    The flour and salt are mixed in a bowl.
  • Keeping the ice from falling into the flour mixture with your finger, drizzle the water into the pie dough a little at a time, stirring every little while.
  • I used about 3/4 to 1 cup of water for my crust mixture, but it can vary. Only add enough water until the mixture starts to ball up and stick together.
  • Be sure that all of the flour mixtures begins to stick to the dough ball. A dough that is too dry will be difficult to work with. Be gentle because over-handling the dough will make it tough.
    Cold water is then added to the bowl and mixed carefully.
  • When you have the right amount of water incorporated, turn the dough ball out onto a floured surface and gently press it into a disk with your hands.
  • Using a floured rolling pin, roll out the dough until it is about 14 inches across.
    The dough is then flattened into a large disk with a rolling pin.
  • Gently dust flour across the top of the dough, and fold the dough into fourths.
  • Place the pie crust into the pan, unfolding it, and flute the edges.
  • Do not pre-bake the pie crust. This pie is in the oven for a sufficient amount of time that even the bottom of the crust will turn out perfectly even though it’s starting out unbaked. Now you can move on to the filling.
  • In a large mixing bowl, combine the butter, corn syrup, eggs, sugar, and salt.
  • Using a wire whisk, blend all of the ingredients together.
    The ingredients are mixed into a bowl and whisked.
  • Using a wooden spoon, add in the nuts and the coconut along with the vanilla, stirring to combine.
  • Pour the filling into your unbaked pie crust.
    The finished filling is placed on the unbaked crust.
  • Cover the edges of the pie with a pie shield or strips of aluminum foil folded around the rim of the pie pan. This will help keep the edges from being overbaked before the filling is set.
  • Bake the pie for 45-55 minutes until the pecans on top are golden brown and the filling is just set.
  • It should be just a tiny bit jiggly in the middle.
  • Remove the pie from the oven and allow it to cool completely before slicing and serving.
    A lovely slice of coconut pecan pie.


For the crust, you can follow our directions and make the crust from scratch. If you haven’t made many pie crusts, don’t be afraid to try it. Yes, it does take a knack, but you’ll never learn until you try. Chances are that your first pie crust may look a little rough, but if you keep at it, each homemade pie crust will get a little bit easier.
However, if you don’t want to attempt a homemade crust, that’s perfectly ok. You can buy a pre-made refrigerated pie crust from the dairy case at your local supermarket, and your pie will still be fabulous. If you choose to use a frozen pie crust that comes in one of those flimsy metal pans, you may want the deep-dish version. The regular-sized ones may overflow with the filling that you will create with this recipe.
Keyword Coconut Pecan Pie, Dessert, Recipe

Meals: All Recipes | Breakfast | Dinner (Mains) | Dessert | Side Dishes | Soups | Appetizers | Salads | Snacks

Dishes: PastaChicken | Ground Beef | Casseroles | Rice | Potato | Pies | Cookies | Sausage | Bread | Cakes | Pancakes | Cheesecakes | Scones

Key Ingredients: Cream Cheese

Other: Quick Dinners (Under 45 min.)

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