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–+ servings

Cream of Coconut Pecan Pie

A rich and creamy pecan pie with a tropical twist from coconut cream, perfect for dessert lovers.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Pie Crust
  • 1 each pie crust store-bought or homemade
Filling
  • 1 cup light corn syrup
  • 1 cup cream of coconut not coconut milk
  • 3 large eggs beaten
  • 1 cup pecans chopped
  • 1/2 cup brown sugar packed
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
Topping
  • 1/2 cup whipped cream for serving
  • 2 tablespoons toasted coconut flakes for garnish

Method
 

Prepare the Pie Crust
  1. Preheat the oven to 350°F (175°C). Place the pie crust in the pie dish and set aside.
  2. If using a homemade crust, roll it out and fit it into the pie dish.
Make the Filling
  1. In a mixing bowl, whisk together the corn syrup, cream of coconut, beaten eggs, brown sugar, vanilla extract, and salt until well combined.
  2. Fold in the chopped pecans.
Bake the Pie
  1. Pour the filling into the prepared pie crust.
  2. Bake in the preheated oven for 50 minutes, or until the filling is set and the top is golden brown.
  3. Remove from the oven and let cool for at least 2 hours before serving.
Serve
  1. Slice the pie and serve with whipped cream and toasted coconut flakes on top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gFiber: 2gSugar: 25g

Notes

For best results, let the pie cool completely before slicing to ensure clean cuts.

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