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Cream of Coconut Pecan Pie

Irresistible Cream of Coconut Pecan Pie for Tropical Bliss

Indulge in the rich flavors of Cream of Coconut Pecan Pie, a delightful dessert that brings tropical bliss to your holiday table.
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Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Tropical
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Pie Crust
  • 1 9 inch Frozen Deep Dish Pie Crust For the perfect base.
For the Filling
  • 6 Tbsp Unsalted Butter Adds richness and flavor; can substitute with margarine.
  • 1.25 cups Cream of Coconut Ensure it's the cream of coconut, not coconut milk.
  • 0.5 cups Light Brown Sugar Regular granulated sugar can be substituted.
  • 1 Tbsp All-Purpose Flour Gluten-free all-purpose flour works well as a substitute.
  • 0.5 tsp Salt Enhances overall flavor balance.
  • 3 Large Eggs Lightly beaten to offer structure.
  • 0.5 tsp Coconut Extract Vanilla extract makes a fine substitute.
  • 1 cup Sweetened Shredded Coconut Offers texture and coconut flavor, divided.
  • 1.5 cups Chopped Pecans Gives nutty flavor and crunch; walnuts can be used as an alternative.

Equipment

  • Medium saucepan
  • baking sheet
  • whisk

Method
 

Step‑by‑Step Instructions for Cream of Coconut Pecan Pie
  1. Preheat your oven to 350°F (175°C) and place the frozen deep dish pie crust on a baking sheet.
  2. Melt 6 tablespoons of unsalted butter in a medium saucepan over medium heat until it turns light brown.
  3. Combine melted butter, 1¼ cups of cream of coconut, ½ cup of light brown sugar, 1 tablespoon of all-purpose flour, and ½ teaspoon of salt until smooth. Cool for 5-10 minutes.
  4. Mix in 3 lightly beaten large eggs and ½ teaspoon of coconut extract. Stir until well combined.
  5. Fold in 1½ cups of chopped pecans and ½ cup of sweetened shredded coconut until evenly distributed.
  6. Carefully pour the filling into the pie crust, spreading it evenly.
  7. Bake for 35-40 minutes until set, covering edges with foil if browning too quickly.
  8. Cool the pie at room temperature then refrigerate for about 2 hours before serving.
  9. Toast the remaining shredded coconut in a dry skillet until golden brown and use to top whipped cream on the pie before serving.

Notes

Ensure you use cream of coconut for the right sweetness and texture. Brown the butter carefully to enhance flavor. Chill the pie before serving for a firmer texture.