Cream of Coconut Pecan Pie

"A new twist on a southern favorite."
 
Download
photo by Suzanne C. photo by Suzanne C.
photo by Suzanne C.
Ready In:
1hr 10mins
Ingredients:
10
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Freeze unbaked pie shell until you are ready to fill it; preheat oven to 350°.
  • In a bowl, whisk eggs and brown sugar until smooth.
  • Whisk in cream of coconut, butter, heavy cream, vanilla, and vinegar; stir in the pecans.
  • Carefully pour into the chilled pie shell; using a fork, gently rake to distribute the nuts evenly.
  • Place the pie on the center oven rack and bake for 20 minutes, the rotate pie 180 degrees; continue baking until the filling has puffed slightly around the edge and the center is set.
  • To check, give the pie a quick little nudge; the filling should jiggle, not move in waves, below the nut-crusted top.
  • Transfer pie to wire rack; let cool thoroughly; cover loosely with tented foil and refrigerate at least 2 hours; serve garnished with whipped cream.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Rich and delicious pie! The recipe was not very specific on the baking time--I baked for a total of about 45 minutes and it came out just right.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes