Make and share this Cream of Coconut Pecan Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Freeze unbaked pie shell until you are ready to fill it; preheat oven to 350°.
- In a bowl, whisk eggs and brown sugar until smooth.
- Whisk in cream of coconut, butter, heavy cream, vanilla, and vinegar; stir in the pecans.
- Carefully pour into the chilled pie shell; using a fork, gently rake to distribute the nuts evenly.
- 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.
- To check, give the pie a quick little nudge; the filling should jiggle, not move in waves, below the nut-crusted top.
- Transfer pie to wire rack; let cool thoroughly; cover loosely with tented foil and refrigerate at least 2 hours; serve garnished with whipped cream.
Nutrition Facts : Calories 537.6, Fat 40.6, SaturatedFat 16.7, Cholesterol 129.5, Sodium 227.1, Carbohydrate 38.5, Fiber 3.8, Sugar 21.7, Protein 8.1
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