Cream of Coconut Pecan Pie |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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A new twist on a southern favorite. Ingredients:
1 (9 inch) deep dish pie pastry |
3 large eggs |
1/2 cup firmly packed light brown sugar |
1 cup cream of coconut, well stirred |
2 tablespoons unsalted butter, melted |
1/4 cup heavy cream |
1 1/2 teaspoons vanilla extract |
1 teaspoon distilled white vinegar |
1 cup coarsely chopped pecan halves |
whipped cream |
Directions:
1. Freeze unbaked pie shell until you are ready to fill it; preheat oven to 350°.
2. In a bowl, whisk eggs and brown sugar until smooth.
3. Whisk in cream of coconut, butter, heavy cream, vanilla, and vinegar; stir in the pecans.
4. Carefully pour into the chilled pie shell; using a fork, gently rake to distribute the nuts evenly.
5. Place the pie on the center oven rack and bake for 20 minutes, the rotate pie 180 degrees; continue baking until the filling has puffed slightly around the edge and the center is set.
6. To check, give the pie a quick little nudge; the filling should jiggle, not move in waves, below the nut-crusted top.
7. Transfer pie to wire rack; let cool thoroughly; cover loosely with tented foil and refrigerate at least 2 hours; serve garnished with whipped cream.
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