Cream of Coconut Pecan Pie

(from saymyname’s recipe box)

Serves 6 people

Categories: Dessert, Pie

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.

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