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Cream of Coconut Pecan Pie Recipe

4.8 from 74 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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