Tropical Cream of Coconut Pecan Pie That Will Wow Your Guests

This Cream of Coconut Pecan Pie combines tropical flavors with classic pecan pie for a delightful dessert that impresses.

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Prep Time 20

Cook Time 40

Cooling Time 2

Total Time 3

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 320

For the Crust

1 9-inch frozen deep dish pie crust Make sure it is deep enough to hold the filling.

For the Filling

6 Tbsp unsalted butter Adds richness and flavor; use unsalted to control overall saltiness.
1.25 cups cream of coconut Be sure to use cream of coconut for the best results.
0.5 cups light brown sugar Adds sweetness and moisture; can substitute with granulated sugar.
1 Tbsp all-purpose flour Helps thicken the filling for better structure.
0.5 tsp salt Balances sweetness, enhancing overall flavor.
3 large eggs Acts as a binding agent; fresh eggs at room temperature work best.
0.5 tsp coconut extract Intensifies the coconut flavor; can substitute with vanilla extract.
1 cup sweetened shredded coconut Toast half for an extra rich flavor.
1.5 cups chopped pecans Provides crunch and nuttiness; walnuts are a great substitute.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and place the pie crust on a rimmed baking sheet.
Melt the butter in a medium saucepan over medium heat until golden brown and nutty, about 5-7 minutes.
Remove from heat and whisk in cream of coconut, light brown sugar, flour, and salt until smooth. Cool for 5-10 minutes.
Whisk in the eggs and coconut extract, then fold in pecans and shredded coconut.
Pour the filling into the pie crust and bake for 35-40 minutes until set with a slight jiggle.
Allow to cool at room temperature and then refrigerate for at least 2 hours before serving.
Toast the remaining shredded coconut and sprinkle on top before serving.

This pie can be made a day in advance to enhance flavors. Store in an airtight container.