Cream of Coconut Pecan Pie
This Cream of Coconut Pecan Pie is fantastic! Nutty, buttery, and bursting with amazing coconut flavor in the filling and from the toasted coconut sprinkled on top. Such a fun and tropical twist on a classic!
Servings: 8 servings
Ingredients
- One 9" frozen deep dish pie crust
- 6 Tbsp unsalted butter
- 1¼ cups cream of coconut
- 1/2 cup light brown sugar
- 1 Tbsp all-purpose flour
- 1/2 tsp salt
- 3 large eggs lightly beaten
- 1/2 tsp coconut extract
- 1 cup sweetened shredded coconut divided
- 1½ cups chopped pecans
Instructions
- Preheat oven to 350° degrees F. Place the frozen pie crust on a rimmed baking sheet - this helps in case the pie filling were to spill over. Set aside.
- For the filling: Melt the butter in a medium saucepan over medium heat, swirling the pan occasionally, until brown flecks appear on the bottom and butter smells nutty. Watch very carefully and closely as this happens FAST and once it has burned, it's no good. Once browned, remove from heat immediately and whisk in the cream of coconut, brown sugar, flour, and salt. Let stand for about 5-10 minutes to cool slightly.
- To the slightly cooled butter mixture, whisk in the lightly beaten eggs and coconut extract until combined. Add in the chopped pecans and 1/2 cup of the coconut. Pour into the prepared pie crust.
- Bake for 35-40 minutes or until the center appears set and somewhat dull looking. Check the pie halfway through the baking time and cover loosely with foil if it is browning too quickly. Remove from heat and cool completely, then refrigerate until firm, about 2 hours.
- For serving: Toast the remaining 1/2 cup of shredded coconut in a small dry skillet over medium-low heat, stirring occasionally until lightly browned and toasty. Cut pie into slices and top with fresh sweetened whipped cream and toasted coconut shreds.
Notes
Make sure you use cream of coconut, which is thicker and richer, than coconut milk, which is far too runny. The two are not interchangeable! Cream of coconut can sometimes be found on the Asian food aisle, but I most commonly find it on the alcohol aisle near the mixers.