Ingredients for Cream Of Coconut Pecan Pie
- Pie Pastry
- 3 large eggs
- Light Brown Sugar
- 1 (13.5 ounce) can cream of coconut
- Unsalted Butter
- 1/2 cup heavy cream
- Vanilla Extract
- Distilled White Vinegar
- Pecan Halves
- Whipped cream, for serving (optional)
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How to Make Cream Of Coconut Pecan Pie
- Freeze the unbaked pie shell for at least 30 minutes before filling.
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together the eggs and brown sugar until light and fluffy.
- Whisk in the cream of coconut, melted butter, heavy cream, vanilla extract, and vinegar until well combined.
- Gently stir in the pecan halves.
- Carefully pour the filling into the chilled pie shell.
- Using a fork, gently distribute the pecans evenly across the top.
- Place the pie on the center rack of the preheated oven and bake for 20 minutes.
- Rotate the pie 180 degrees and continue baking for another 30-40 minutes, or until the filling is set around the edges and the center is just slightly jiggly. The filling should puff slightly.
- To check for doneness, gently shake the pie; the center should jiggle slightly, not move in waves.
- Remove the pie from the oven and let it cool completely on a wire rack.
- Once cooled, loosely cover the pie with foil and refrigerate for at least 2 hours to allow the filling to set completely.
- Serve chilled, garnished with whipped cream if desired.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
86g
Fat
83g
Carbs
12g
