Cream of Coconut Pecan Pie Recipe

If you’re searching for the most decadent, crowd-pleasing dessert to grace your table, look no further than this Cream of Coconut Pecan Pie. Imagine a pie with a crisp crust, a lusciously rich coconut filling, and a crowning touch of toasted pecans—all brought together with that dreamy cream of coconut flavor. It’s a little slice of paradise that brings together all the toasty, nutty, and creamy notes you crave in a classic Southern pie, with just a hint of tropical flair. This is a recipe you’ll want to make again and again, not just for special occasions, but whenever you want to share something truly amazing with friends and family.

Ingredients You’ll Need

Cream of Coconut Pecan Pie comes together with a handful of straightforward ingredients that beautifully complement each other. Every item on this list boosts the taste, texture, or gorgeous golden color you’ll see in the finished dessert. Here’s why you’ll want every single one:

• Deep Dish Pie Crust: A sturdy, flaky base that holds up to the rich and creamy filling.
• Unsalted Butter: Browned for a nutty, caramel-like depth that makes every bite irresistible.
• Cream of Coconut: Provides that velvety, ultra-sweet coconut flavor—the star of this pie.
• Light Brown Sugar: Gives a rich, almost molasses-like sweetness and helps caramelize the filling.
• All-Purpose Flour: Helps thicken the pie just enough to get that sliceable, custardy texture.
• Salt: Enhances and balances all the sweet and nutty flavors.
• Large Eggs: Binds everything together and gives a silky smooth set to the filling.
• Coconut Extract: Takes that coconut aroma up a notch for a tropical finish.
• Sweetened Shredded Coconut: Offers bursts of chewy coconut in every bite and a pretty toasted topping.
• Chopped Pecans: Bring that classic Southern crunch and buttery flavor to the pie’s filling.

How to Make Cream of Coconut Pecan Pie

Step 1: Prepare the Pie Shell and Preheat

Start by preheating your oven to 350°F. Place your frozen deep dish pie crust directly onto a rimmed baking sheet. This little trick will make it so much easier to transfer the pie in and out of the oven—and it’ll save you from any sugary spillovers, too. Set it aside while you work your magic on the filling.

Step 2: Brown the Butter and Build the Base

In a medium saucepan, melt the butter over medium heat. Keep a careful eye and gently swirl the pan; as soon as you see golden flecks on the bottom and catch that amazing nutty aroma, swiftly take it off the heat. Over-browned or burnt butter can overpower your filling, so don’t wander off! Whisk in the cream of coconut, brown sugar, flour, and salt. Let this mixture rest for about 5 to 10 minutes so it can cool off a bit before adding the eggs.

Step 3: Whisk in Eggs, Coconut Extract, and Fillings

Once the butter mixture has cooled slightly (a quick touch should feel warm but not hot), whisk in the lightly beaten eggs and coconut extract. Next, fold in the chopped pecans and 1/2 cup of the sweetened shredded coconut. Mix it all together until you have a gorgeous, nutty, aromatic batter, and pour it into your prepared pie crust.

Step 4: Bake and Chill

Bake the pie for 35 to 40 minutes, or until the center looks set and has a gentle, dull sheen on top. Around the halfway point, check to see if the crust or filling is browning too quickly. If it is, loosely tent the pie with foil for the rest of the baking time. Once out of the oven, let the pie cool completely, then refrigerate it for at least 2 hours to allow the Cream of Coconut Pecan Pie to set up perfectly for slicing.

Step 5: Toast Coconut and Serve

In a dry skillet over medium-low heat, toast the remaining 1/2 cup of shredded coconut until lightly golden and fragrant—just a few minutes will do the trick. When ready to serve, cut the chilled pie into slices, and heap each piece with fresh whipped cream and a sprinkle of those toasty coconut shreds. Each bite is a celebration of textures and flavors!

How to Serve Cream of Coconut Pecan Pie

Garnishes

Turn every slice of Cream of Coconut Pecan Pie into a showstopper with a generous dollop of sweetened whipped cream and a cascade of toasted coconut on top. For an extra-special finish, you might add a light sprinkling of chopped pecans or even a drizzle of caramel sauce. These little touches give your dessert an irresistible bakery-worthy look and elevate every bite.

Side Dishes

This pie is rich and sweet, so refreshing sides are ideal. Think crisp apple slices, fresh berries, or even a tangy citrus salad to help balance the flavor. If you want to make dessert the main event, serve it with a scoop of coconut, vanilla, or butter pecan ice cream for pure indulgence.

Creative Ways to Present

Try cutting the pie into small bars or mini squares for a bite-sized sweet at potlucks, or serve individual slices in small dessert glasses, layered with whipped cream and extra coconut. A tropical-themed party? Think about a garnish of fresh pineapple & a tiny cocktail umbrella—your Cream of Coconut Pecan Pie just became the star of the show.

Make Ahead and Storage

Storing Leftovers

Leftover Cream of Coconut Pecan Pie keeps like a dream. Simply wrap the cooled pie tightly with plastic wrap or aluminum foil and refrigerate for up to 4 days. The flavors continue to meld, and the filling stays lush and delicious—perfect for enjoying an extra slice (or two) with your morning coffee.

Freezing

Want to make this pie ahead of time? Go right ahead! Once the pie is fully cooled, wrap it tightly in a double layer of plastic wrap followed by foil and freeze for up to 2 months. To serve, thaw overnight in the refrigerator. Wait to add whipped cream and toasted coconut until right before you’re ready for dessert.

Reheating

If you love your Cream of Coconut Pecan Pie slightly warm, just pop a slice (without any whipped cream) in the microwave for 15–20 seconds or reheat gently in a 300°F oven until just warmed through. The pie holds its shape and the filling stays luscious, with plenty of comfort in every bite.

FAQs

Can I use a homemade pie crust instead of frozen?

Absolutely! A homemade crust brings even more buttery flakiness to your Cream of Coconut Pecan Pie. Make sure it’s deep-dish to handle the rich filling, and prebake it if you like an extra crisp bottom.

Is cream of coconut the same as coconut milk?

No—cream of coconut is much thicker and sweeter than regular coconut milk, and it’s essential for creating the pie’s signature creamy, tropical flavor. Be sure to use the kind designed for drinks and desserts, like Coco López.

How do I know when my pie is done baking?

Your Cream of Coconut Pecan Pie is ready when the edges are set and the center looks slightly dull but not wet. A gentle jiggle in the middle is normal—it will continue to set as it cools.

Can I make this pie gluten-free?

Yes! Substitute the all-purpose flour for a 1:1 gluten-free blend, and use a gluten-free pie crust. Make sure your cream of coconut and other ingredients are gluten-free as well.

How can I prevent the edges of my pie crust from over-browning?

Check the pie about halfway through baking, and if the crust edges are looking too brown, cover them loosely with foil. This little step keeps the filling cooking nicely without burning the edges.

Final Thoughts

If you’ve never tried making Cream of Coconut Pecan Pie, now’s your moment to wow your friends, family, and even yourself. It’s simple, special, and sure to become a beloved favorite in your kitchen. So go ahead—give it a try, and savor every sweet, nutty, coconut-kissed bite!

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