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