Cream of Coconut Pecan Pie

A new twist on a southern favorite.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 1 (9 inch)  deep dish  pie pastry

• Filling

• 3  large eggs
• 1⁄2 cup  firmly packed light brown sugar
• 1  cup cream of coconut, well stirred
• 2  tablespoons unsalted butter, melted
• 1⁄4 cup heavy cream
• 1 1⁄2 teaspoons vanilla extract
• 1  teaspoon distilled white vinegar
• 1  cup  coarsely chopped pecan halves

• Garnish

•  whipped cream

Directions

1. Freeze unbaked pie shell until you are ready to fill it; preheat oven to 350°.
2. In a bowl, whisk eggs and brown sugar until smooth.
3. Whisk in cream of coconut, butter, heavy cream, vanilla, and vinegar; stir in the pecans.
4. Carefully pour into the chilled pie shell; using a fork, gently rake to distribute the nuts evenly.
5. 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.
6. To check, give the pie a quick little nudge; the filling should jiggle, not move in waves, below the nut-crusted top.
7. Transfer pie to wire rack; let cool thoroughly; cover loosely with tented foil and refrigerate at least 2 hours; serve garnished with whipped cream.