Cream of Coconut Pecan Pie
Indulge in the decadent flavors of a **Cream of Coconut Pecan Pie**, a tropical twist on a classic dessert that’s guaranteed to impress! This luscious treat combines the nutty crunch of pecans with the rich, velvety sweetness of cream of coconut for a pie that’s both indulgent and unforgettable. Toasted shredded coconut adds a layer of golden caramelized flavor, while a buttery, flaky 9-inch pie crust holds it all together. With just 15 minutes of prep time and a heavenly aroma filling your kitchen as it bakes, this dessert is perfect for holidays, special gatherings, or simply treating yourself. Serve it chilled or at room temperature, topped with whipped cream or a scoop of vanilla ice cream for the ultimate dessert experience. Whether you're a pecan pie purist or looking for a delightful twist, this recipe will make you fall in love with **coconut-infused pecan pie perfection**!
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Recipe Information
Ingredients
- 1 piece Unbaked 9-inch pie crust
- 1 cup Sweetened shredded coconut
- 1 cup Pecans
- 1 cup Cream of coconut (such as Coco López)
- 0.5 cup Brown sugar
- 0.25 cup Unsalted butter, melted
- 3 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C).
Place the unbaked pie crust into a 9-inch pie dish, trimming and crimping the edges as desired. Set aside.
Spread the shredded coconut evenly on a baking sheet, and toast in the preheated oven for 5-7 minutes until golden brown. Keep an eye on it, as it can burn quickly. Remove from the oven and let cool.
In a medium mixing bowl, whisk together the cream of coconut, brown sugar, melted butter, eggs, vanilla extract, and salt until smooth and fully combined.
Add the toasted coconut and pecans to the filling mixture, stirring gently to ensure even distribution.
Pour the filling into the prepared pie crust, spreading it out evenly.
Place the pie on the middle rack of the oven and bake for 50-60 minutes, or until the filling is set and the center slightly jiggles when the dish is gently shaken.
Remove the pie from the oven and let it cool completely on a wire rack. The filling will continue to firm up as it cools.
Once cooled, slice the pie and serve as is, or with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
3484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.0 g | 301% | |
| Saturated Fat | 108.1 g | 540% | |
| Polyunsaturated Fat | 21.6 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 1540 mg | 67% | |
| Total Carbohydrate | 309.6 g | 113% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 226.9 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 289 mg | 22% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1145 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
