Cream of Coconut Pecan Pie

READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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.
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