Cream of Coconut Pecan Pie

Submitted by ratherbeswimmin

"A new twist on a southern favorite."

 

• Ready In: 1hr 10mins
• Ingredients: 10
• 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.

Reviews

[Suzanne C.]

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.