Cream of Coconut Pecan Pie
Indulge in the delightful Cream of Coconut Pecan Pie, a tropical twist on the beloved classic pecan pie. This mouthwatering dessert combines a rich, buttery filling with nutty pecans and sweet coconut flavors, resulting in a luxurious experience that is perfect for holidays, gatherings, or simply satisfying your sweet tooth. Topped with toasted coconut for added texture and flavor, each slice transports you to a tropical paradise. Whether served warm with a dollop of whipped cream or chilled for a refreshing treat, this pie is sure to impress your guests.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 frozen 9" deep dish pie crust
- 6 Tbsp unsalted butter
- 1¼ cups cream of coconut
- ½ cup light brown sugar
- 1 Tbsp all-purpose flour
- ½ tsp salt
- 3 large eggs (lightly beaten)
- ½ tsp coconut extract
- 1½ cups chopped pecans
- 1 cup sweetened shredded coconut (divided)
Instructions
- Preheat your oven to 350°F and place the frozen pie crust on a rimmed baking sheet.
- In a medium saucepan, melt the butter over medium heat until golden brown. Remove from heat and whisk in cream of coconut, brown sugar, flour, and salt. Cool for about 5–10 minutes.
- Add lightly beaten eggs and coconut extract to the mixture; stir in chopped pecans and half of the shredded coconut.
- Pour the filling into the pie crust and bake for 35–40 minutes until set but slightly jiggly in the center.
- Cool completely before refrigerating for at least two hours. Toast remaining shredded coconut and sprinkle on top before serving.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 380
- Sugar: 21g
- Sodium: 150mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
Find it online: https://firstfoodie.com/cream-of-coconut-pecan-pie/