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Cream of Coconut Pecan Pie

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Cream of Coconut Pecan Pie is a delightful twist on the classic pecan pie, blending rich, nutty pecans with creamy coconut for an indulgent dessert that will transport your taste buds to tropical paradise. This easy-to-make pie is perfect for family gatherings and holiday celebrations, offering a comforting combination of textures and flavors that everyone will love. With its simple preparation and make-ahead option, you can impress your guests without spending hours in the kitchen. Get ready to savor every bite of this sumptuous dessert!

Ingredients

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  • 1 (9-inch) frozen deep dish pie crust
  • 6 tablespoons unsalted butter
  • 1¼ cups cream of coconut
  • ½ cup light brown sugar
  • 1 tablespoon all-purpose flour
  • ½ teaspoon salt
  • 3 large eggs, lightly beaten
  • ½ teaspoon coconut extract
  • 1 cup sweetened shredded coconut, divided
  • 1½ cups chopped pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Place the frozen pie crust on a rimmed baking sheet.
  2. In a medium saucepan over medium heat, melt the butter until golden brown. Remove from heat and whisk in cream of coconut, brown sugar, flour, and salt until combined. Allow to cool for about 5 minutes.
  3. Stir in the lightly beaten eggs and coconut extract, followed by chopped pecans and half (½ cup) of shredded coconut. Pour into prepared pie crust.
  4. Bake for 35-40 minutes until set but slightly dull in the center. Cool completely before refrigerating for at least two hours.
  5. Toast remaining shredded coconut in a dry skillet until lightly browned. Serve pie topped with fresh whipped cream and toasted coconut.

Nutrition

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