Cream of Coconut Pecan Pie Recipe

If you love classic pecan pie but crave a tropical twist that elevates this beloved dessert, you are in for a treat with Cream of Coconut Pecan Pie. This luscious pie blends the rich, nutty flavor of toasted pecans with the exotic sweetness and creaminess of cream of coconut, creating a silky, caramel-like filling that’s simply irresistible. Whether you’re making it for a holiday feast or a cozy weekend dessert, this pie promises a perfectly balanced texture and a warm, welcoming aroma that will have everyone asking for seconds.

Ingredients You’ll Need

Gathering the right ingredients for Cream of Coconut Pecan Pie is straightforward, but each element plays a crucial role in crafting that unforgettable taste, texture, and visual appeal. From the deep dish pie crust that holds it all together to the toasted coconut that finishes it off, every component contributes to the magic.

• Frozen 9″ deep dish pie crust: The sturdy base that bakes to a golden, flaky perfection and supports the rich filling.
• Unsalted butter (6 Tbsp): Browning this butter adds a nutty depth that makes the filling extra flavorful.
• Cream of coconut (1¼ cups): The star of the show, bringing creamy sweetness and that signature coconut flavor.
• Light brown sugar (½ cup): Adds caramel notes and a moist texture to the pie filling.
• All-purpose flour (1 Tbsp): Helps to slightly thicken the filling for that perfect slice.
• Salt (½ tsp): Balances out the sweetness and enhances the rich flavors.
• Large eggs (3, lightly beaten): Provides structure and richness to the custard filling.
• Coconut extract (½ tsp): Intensifies the coconut essence without overpowering the pie.
• Sweetened shredded coconut (1 cup, divided): Half goes into the filling for texture, half is toasted for a crunchy garnish.
• Chopped pecans (1½ cups): Fresh, crunchy, and toasty nuts that bring classic pecan pie texture and flavor.

How to Make Cream of Coconut Pecan Pie

Step 1: Prepare Your Oven and Pie Crust

Start by preheating your oven to 350 degrees Fahrenheit. Place your frozen pie crust on a rimmed baking sheet to catch any possible drips from the filling, making cleanup much easier. This simple step ensures the crust stays intact and your kitchen mess-free.

Step 2: Brown the Butter for Maximum Flavor

In a medium saucepan over medium heat, melt the butter while swirling the pan gently. Keep a sharp eye on it—you want the butter to develop those lovely brown flecks and release a nutty aroma. This browning happens quickly, and it’s the key to giving the pie that rich, toasted flavor. Remove the pan from heat immediately once browned.

Step 3: Make the Filling

Whisk the cream of coconut, light brown sugar, flour, and salt into the browned butter, then let it cool for about 5 to 10 minutes. After the mixture has cooled just enough, incorporate the lightly beaten eggs and coconut extract until smooth. Stir in the chopped pecans and half of your shredded coconut gently, so everything blends evenly—you’re nearly there!

Step 4: Bake the Pie

Pour the luscious filling into your prepared pie crust. Bake for 35 to 40 minutes, or until the center looks set and slightly dull, indicating the custard has firmed up perfectly. Keep an eye on it halfway through and tent loosely with foil if it’s browning too fast. Once done, cool the pie completely on a rack before chilling it in the fridge for at least two hours to finish setting.

Step 5: Add the Final Touches

Just before serving, toast the remaining shredded coconut in a dry skillet over medium-low heat until it turns golden brown and smells wonderfully toasty. This crunchy garnish adds a beautiful texture contrast and a hint of warmth that plays brilliantly with the pie’s creamy filling.

How to Serve Cream of Coconut Pecan Pie

Garnishes

Top each slice with a generous swirl of fresh sweetened whipped cream and a sprinkle of toasted coconut shreds. The whipped cream adds a soft, airy balance to the dense pie, while the coconut introduces a delightful crunch and visual appeal that’s hard to resist.

Side Dishes

Cream of Coconut Pecan Pie pairs beautifully with a scoop of vanilla bean ice cream or a dollop of coconut gelato to enhance that tropical vibe. For a fresh contrast, serve it alongside sliced seasonal fruits like mango or pineapple—their bright flavors cut through the richness beautifully.

Creative Ways to Present

Feeling fancy? Serve the pie in individual mini tart shells for personal-sized indulgences at parties or holidays. Another fun idea is to drizzle some caramel sauce or dark chocolate over each slice right before serving for an extra layer of decadent flavor that will wow your guests.

Make Ahead and Storage

Storing Leftovers

You can keep leftover Cream of Coconut Pecan Pie in an airtight container in the refrigerator for up to four days. This lets the flavors meld even more, making every bite richer. Just bring it back to room temperature or enjoy it chilled—both ways are delicious.

Freezing

If you want to save the pie for longer, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to two months. When you’re ready to enjoy, thaw it overnight in the refrigerator. The texture holds up wonderfully, so you don’t lose any of that creamy pecan goodness.

Reheating

To warm up your Cream of Coconut Pecan Pie, place slices on a baking sheet and heat in a 300-degree Fahrenheit oven for about 10 minutes. This gently revives the gooey filling and crisps the crust slightly without drying it out. Serve warm or with your favorite chilled topping.

FAQs

Can I use fresh pie crust instead of frozen?

Absolutely! Fresh homemade crust works wonderfully and will give your pie an even flakier texture. Just be sure it’s fully chilled before filling and baking for the best results.

Is cream of coconut the same as coconut milk?

They’re different! Cream of coconut is thicker, sweeter, and richer—perfect for desserts like this pie, while coconut milk is more watery and less sweet, generally used in savory dishes or lighter desserts.

Can I substitute the butter with oil?

Butter gives this pie its essential nutty richness, so oil isn’t ideal. If you need a substitute, try vegan butter sticks for a similar texture and flavor.

Why does the pie filling sometimes crack?

Cracking usually happens if the pie is overbaked or cooled too quickly. Bake until just set in the center and cool gradually at room temperature before refrigerating for the smoothest, creamiest filling.

How long should I toast the shredded coconut?

Toast the coconut over medium-low heat, stirring often, until it’s golden brown and fragrant—usually 3 to 5 minutes. Keep a close eye to avoid burning, since coconut can go from toasted to burnt quickly.

Final Thoughts

There’s something undeniably magical about Cream of Coconut Pecan Pie that brings comfort and excitement to the dessert table all at once. It’s a delightful twist on a timeless classic, with every slice offering creamy, nutty, and tropical notes that make gatherings feel extra special. I can’t wait for you to try making this pie your own—it’s the kind of recipe that quickly becomes a treasured favorite in your collection.

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