Creamofcoconutpecanpie Recipes

CREAM OF COCONUT PECAN PIE

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.

CHOCOLATE COCONUT PECAN PIE

Steps:

• Combine the flour, sugar, and salt in a medium bowl. Add the cubed butter and work into the dry ingredients with a pastry blender, just until the smallest pieces are the size of peas. Some larger chunks are okay.
• Add 3 tablespoons of the cold water and work into the flour/butter mixture with a spatula and then your hands, kneading very minimally to bring it together into a ball. Add more water a tablespoon at a time as needed.
• Flatten into a disk, wrap in plastic and chill for at least 2 hours and up to 5 days in the fridge or (double wrapped) in the freezer for up to 2 months.
• Preheat oven to 350°F.
• On a lightly floured surface, let the pie crust sit at room temperature for about 5 minutes. Roll out into a rough 12-inch circle, adding more flour to your work surface as necessary.
• Transfer dough to a 9x2-inch pie dish and trim edges to 1 inch. Tuck the edges into the pie dish and crimp as desired. Chill in the freezer while you prepare the filling.
• Whisk together the corn syrup, brown sugar, melted butter, eggs, vanilla, and salt. Stir in the toasted coconut, chocolate chips, and pecans. Pour filling into the pie crust, and spread it out so the top is even.
• Place pie on a sheet pan (to catch any drips and make transferring in and out of the oven easier) and bake until the top is golden and center jiggles only a little when gently nudged, 45-55 minutes. If the top browns too quickly, cover with foil.
• Serve either warm or at room temperature. Pie will slice more cleanly after it's been chilled. Serve with whipped cream if desired.

COCONUT PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie dish.
• Beat butter, eggs, lemon juice, and vanilla extract together in a bowl; beat in sugar until smooth. Fold coconut and pecans into butter mixture; pour into pie crust.
• Bake in the preheated oven until pie is set in the middle, 45 to 50 minutes.