Cream of Coconut Pecan Pie Recipe
Introduction
This Cream of Coconut Pecan Pie offers a rich and creamy twist on the classic pecan pie. With the smooth sweetness of coconut cream paired with crunchy pecans, it’s a perfect dessert for any occasion.
Ingredients
- 1 prepared pie crust
- 1 cup coconut cream
- 1 ½ cups pecans
- 3 large eggs
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the coconut cream and eggs until smooth.
- Step 2: Stir in the pecans and pour the mixture into the prepared pie crust.
- Step 3: Bake the pie for 50 to 60 minutes, or until the filling is set and a knife inserted near the center comes out clean.
- Step 4: Allow the pie to cool completely before serving for the best texture.
Tips & Variations
- For extra flavor, toast the pecans lightly before adding them to the filling.
- Use a store-bought or homemade pie crust depending on your preference for convenience or flavor.
- Try adding a splash of vanilla extract or a pinch of cinnamon to enhance the filling’s flavor.
Storage
Store any leftover pie covered in the refrigerator for up to 3 days. Reheat individual slices gently in the microwave for about 20 seconds if desired, but it’s delicious served chilled as well.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use evaporated milk instead of coconut cream?
Evaporated milk will change the flavor and texture, as coconut cream adds richness and a distinct coconut taste essential to this pie. For best results, stick to coconut cream or use coconut milk but expect a slightly less creamy texture.
Do I have to toast the pecans before adding them?
Toasting pecans is optional but recommended as it enhances their flavor and adds a pleasant crunch to the pie.
PrintCream of Coconut Pecan Pie Recipe
This Cream of Coconut Pecan Pie is a rich, indulgent dessert featuring a flaky pie crust filled with a luscious blend of coconut cream, pecans, and eggs. The creamy custard-like filling, enhanced by the natural sweetness and crunch of pecans, bakes to a perfect set, creating a delightful balance of textures and flavors perfect for any special occasion or holiday dessert.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pie Crust
- 1 pre-made pie crust (9-inch)
Filling
- 1 cup coconut cream
- 1 cup whole pecan halves
- 3 large eggs
- 3/4 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Prepare the Oven and Pie Crust: Preheat your oven to 350°F (175°C). Fit the pie crust into a 9-inch pie plate, trimming any excess dough from the edges and crimping the rim as desired.
- Mix the Filling: In a medium bowl, whisk together the coconut cream, eggs, brown sugar, melted butter, vanilla extract, and salt until smooth and well combined. Stir in the pecans evenly.
- Pour and Bake: Pour the filling mixture into the prepared pie crust, spreading the pecans evenly. Place the pie on the center rack of the oven.
- Bake Until Set: Bake for approximately 50-60 minutes, or until the filling is set and a knife inserted near the center comes out clean. If the crust edges brown too quickly, cover them with foil to prevent burning.
- Cool and Serve: Allow the pie to cool completely on a wire rack before slicing. This will help the filling to fully set and enhance flavors.
Notes
- Use full-fat coconut cream for the creamiest texture and best flavor.
- Pecans can be toasted lightly before adding to deepen their flavor.
- If you prefer a sweeter pie, increase the brown sugar to 1 cup.
- Make sure the pie is fully cooled before slicing for clean cuts.
- The pie can be stored in the refrigerator for up to 3 days.
Keywords: Cream of Coconut Pecan Pie, pecan pie, coconut pie, holiday dessert, baked pie
