Ingredients
Scale
- 1 (9-inch) unbaked deep-dish pie shell
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, lightly beaten
- 1 cup chopped pecans
- 1 cup sweetened shredded coconut
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon alcohol-free vanilla extract
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Place the unbaked pie shell onto a baking sheet to catch any drips and ensure even cooking.
- Step 2: In a large mixing bowl, whisk together the melted butter, granulated sugar, lightly beaten eggs, and alcohol-free vanilla extract until the mixture is smooth and well combined.
- Step 3: Gently fold in the chopped pecans, sweetened shredded coconut, and semi-sweet chocolate chips until they are evenly distributed throughout the filling mixture.
- Step 4: Pour the complete filling mixture into the unbaked pie shell. Carefully place the pie in the preheated oven and bake for 45 to 55 minutes.
- Step 5: The pie is done when the edges are golden brown and the center is mostly set, although it should still have a slight, gentle wobble in the middle.
- Step 6: Remove the pie from the oven and let it cool completely on a wire rack for at least 2 to 3 hours before slicing, allowing the gooey center to fully set.
Notes
- Store any leftover pie loosely covered in the refrigerator for up to 3 days; allow it to return to room temperature for the best texture before eating.
- If the pie is chilled, warm individual slices in a 300°F oven for 5 to 8 minutes, or microwave briefly, to bring back the gooey, melted chocolate filling.
- Elevate the decadence by serving warm slices topped with a scoop of high-quality vanilla bean ice cream or a dollop of fresh whipped cream.
- To prevent the buttery filling from separating during mixing, ensure your eggs are closer to room temperature before combining them with the melted butter and sugar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American