Classic pecan pie is a favorite of many, but this coconut pecan pie adds a new twist to an old favorite. The coconut gives a tropical flair to the old standby lending its delicious flavor and distinctive texture to the filling.
Pecan pie is a favorite kind of dessert, typically served at fall and winter holiday meals like Thanksgiving and Christmas dinner. And yet, there are many people who just love the flavor and texture of pecan pie, no matter the time of year. The crunchy, golden brown nuttiness of that top layer, the chewy, gooey goodness of the middle layer all cradled by a thin flaky pastry crust combine to create the familiar sensations and flavors of traditional pecan pie.
Coconut Pecan Pie Recipe
- Medium-Sized Bowl
- Pastry blender
- Rolling Pin
- Large bowl
- Pie Pan
Pie Crust Ingredients
- 1 1/2 cups Flour
- 1/2 stick Cold Butter cut into small pieces
- 1 teaspoon Salt
- Ice Water I started with one cup, including a couple of ice cubes
Coconut Pecan Pie Filling
- 1 1/2 cup Chopped Pecans
- 1 1/2 cup Flaked Coconut sweetened or unsweetened
- 2 teaspoons Vanilla Extract
- 3 tbsp Melted Butter
- 1 cup Corn Syrup
- 1 cup Sugar
- 3 pcs Eggs
- 1 pinch Salt
- In a medium-sized mixing bowl, mix the flour and salt with a fork.
- With a pastry blender, cut in the butter until it resembles cornmeal. It’s okay if there are tiny blobs of butter scattered throughout the mixture.
- Keeping the ice from falling into the flour mixture with your finger, drizzle the water into the pie dough a little at a time, stirring every little while.
- I used about 3/4 to 1 cup of water for my crust mixture, but it can vary. Only add enough water until the mixture starts to ball up and stick together.
- Be sure that all of the flour mixtures begins to stick to the dough ball. A dough that is too dry will be difficult to work with. Be gentle because over-handling the dough will make it tough.
- When you have the right amount of water incorporated, turn the dough ball out onto a floured surface and gently press it into a disk with your hands.
- Using a floured rolling pin, roll out the dough until it is about 14 inches across.
- Gently dust flour across the top of the dough, and fold the dough into fourths.
- Place the pie crust into the pan, unfolding it, and flute the edges.
- Do not pre-bake the pie crust. This pie is in the oven for a sufficient amount of time that even the bottom of the crust will turn out perfectly even though it’s starting out unbaked. Now you can move on to the filling.
- In a large mixing bowl, combine the butter, corn syrup, eggs, sugar, and salt.
- Using a wire whisk, blend all of the ingredients together.
- Using a wooden spoon, add in the nuts and the coconut along with the vanilla, stirring to combine.
- Pour the filling into your unbaked pie crust.
- Cover the edges of the pie with a pie shield or strips of aluminum foil folded around the rim of the pie pan. This will help keep the edges from being overbaked before the filling is set.
- Bake the pie for 45-55 minutes until the pecans on top are golden brown and the filling is just set.
- It should be just a tiny bit jiggly in the middle.
- Remove the pie from the oven and allow it to cool completely before slicing and serving.
Key Ingredients: Cream Cheese
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