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Cream of Coconut Pecan Pie Recipe

Cream of Coconut Pecan Pie Recipe
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★★★★★

4.9 from 13 reviews

A rich and decadent Cream of Coconut Pecan Pie combining the nutty flavor of browned butter with creamy coconut and crunchy pecans, baked to perfection in a flaky pie crust. This dessert is a delightful twist on traditional pecan pie, offering an irresistible tropical touch perfect for festive occasions or cozy gatherings.

Ingredients

Scale

Pie Crust

  • One 9” frozen deep dish pie crust

Filling

  • 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
  • 1½ cups chopped pecans
  • 1 cup sweetened shredded coconut, divided

For Serving

  • Fresh sweetened whipped cream (optional)
  • Toasted shredded coconut (remaining 1/2 cup)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Place the frozen deep dish pie crust on a rimmed baking sheet to catch any potential spills during baking. Set aside.
  2. Brown the Butter: In a medium saucepan over medium heat, melt the unsalted butter. Swirl the pan occasionally and watch carefully until brown flecks form on the bottom and the butter emits a nutty aroma. This happens quickly, so be attentive to prevent burning. Once browned, immediately remove from heat.
  3. Make the Filling Mixture: Whisk the cream of coconut, light brown sugar, all-purpose flour, and salt into the browned butter. Allow this mixture to cool for 5-10 minutes to prevent cooking the eggs in the next step.
  4. Add Eggs and Flavorings: Whisk the lightly beaten eggs and coconut extract into the slightly cooled butter mixture until thoroughly combined.
  5. Combine Nuts and Coconut: Stir in the chopped pecans and half (1/2 cup) of the sweetened shredded coconut into the filling mixture. Pour this filling evenly into the prepared pie crust.
  6. Bake the Pie: Bake for 35-40 minutes, or until the center is set and looks somewhat dull, indicating doneness. Check halfway through baking; if the crust or topping is browning too quickly, loosely cover the pie with aluminum foil.
  7. Cool and Chill: Remove the pie from the oven and let it cool completely at room temperature. Then refrigerate the pie for about 2 hours or until fully firm.
  8. Toast Remaining Coconut: In a dry skillet over medium-low heat, toast the remaining 1/2 cup shredded coconut, stirring occasionally until lightly browned and fragrant. Remove from heat.
  9. Serve: Slice the pie and serve topped with fresh sweetened whipped cream and a sprinkle of the toasted shredded coconut for a delightful finishing touch.

Notes

  • Watch the butter carefully when browning to avoid burning as it happens quickly.
  • Using a rimmed baking sheet under the pie helps contain any spills during baking.
  • Allow the filling to cool slightly before adding eggs to prevent scrambling.
  • Cover the pie with foil during baking if it browns too quickly.
  • For best texture, chill the pie thoroughly before serving.
  • Fresh whipped cream adds a creamy contrast, but can be omitted if desired.

Nutrition

Keywords: pecan pie, coconut pecan pie, cream of coconut pie, baked pecan pie, holiday dessert, toasted coconut pie

Find it online: https://zarameals.com/cream-of-coconut-pecan-pie-recipe/