Dangerously Delicious by Crystal Dangerfield

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Cream of Coconut Pecan Pie

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Give your pecan pie a little twist by adding cream of coconut… the result is AMAZING!! Your pie will be extra creamy with a light hint of coconut. It’s my new favorite pecan pie recipe and it will be yours soon too!

Cream of Coconut Pecan Pie (1 of 1)




So this is another recipe given to me by my cousin Mitchell, THE incredible pie maker.  And just like the last pie I made, this one is crazy good too! My cousin is currently studying at UF on a scholarship majoring in Chemical Engineering with a minor in Biomolecular Engineering. What a mouthful that is! Not only is Mitch an incredibly genuine person who loves his parents and family, he’s a hard-working, honest,  GQ looking guy with Christian values and morals. Guys like him are rare, I know, but they DO still exist! I, for one, am married to one! Even though Mitch chose an incredibly difficult major he dreams of owning his own pie shop one day! I think it’s so funny that someone who chooses an incredibly difficult major and career path longs for simplicity and creativity. I believe him though. He’ll do it. He’ll have his own shop and it will be uh-mazing!! I know it!!

This pie is creamy and light. Using cream of coconut does not interfere with the texture of the pie. There aren’t any coconut flakes, just added creaminess and flavor. I think the coconut compliments the toasted pecans perfectly. It’s soooo good! You have got to make this for the holidays! You’ll be so happy you did! Did I mention it’s SUPER easy too?!

 

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Cream of Coconut Pecan Pie

Ingredients

  • 1 frozen- 9 inch pie shell
  • 3 eggs
  • 1/2 C packed light brown sugar
  • 1 C cream of coconut, well shaken (find it next to ingredients to make mixed drinks)
  • 2 T unsalted butter
  • 1/4 C whipping cream
  • 1 1/2 tsp vanilla extract
  • 1 tsp lemon juice
  • 1 C coarsely chopped pecans

Instructions

  1. Preheat oven to 350 degrees.
  2. Whisk eggs and brown sugar together until smooth. Add cream of coconut, butter, heavy cream, vanilla, and lemon juice. Stir in pecans.
  3. Pour filling into frozen pie crust and evenly distribute. Bake for 20 minutes, then rotate 180 degrees. Continue to bake for another 20 minutes or until center in no longer jiggly. Let pie cool completely on wire rack and then refrigerate for at least 2 hours before serving.

Notes

Source Pie, recommended by my cousin Mitchell

http://www.dangerously-delicious.com/cream-of-coconut-pecan-pie/

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Comments

  1. Oh my! I have to make this soon! I’ll need to taste test it, (a lot), before serving it at Thanksgiving. This looks and sounds absolutely scrumptious! But then, with these ingredients, I don’t know how it could be anything else!
    Many thanks to you and your cousin, Mitchell for sharing this recipe!

  2. How would you adjust the cooking time if you were using a homemade pie crust? In other words my pie crust is not frozen, help!

    • Hi Taryn! I would not adjust the time or temperature. You want to be sure the filling is cooked all the way. I would just put foil over the edges of the pie toward the end to keep it from burning. Hope that helps! I hope you love it! I already made 2 this morning in preparation for tomorrow. Happy Thanksgiving!

  3. I love seeing a pecan pie recipe without all the corn syrup! I’ll definitely try this one!

    One question…The ingredients say whipping cream and the instructions say heavy cream. Which is it? Or should I use “heavy whipping cream”? 😄

  6. Question, this is my first time baking a pecan pie so this might be silly to ask but the instructions says to stir the pecans….meaning into the cream of coconut mixture? How do u get the pecans spread on top like the picture shown?

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