Name: Cream of Coconut Pecan Pie
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 8
Ingredients: 3 large eggs; 1/2 cup packed brown sugar; 1 cup cream of coconut (when you open the can, stir well); 2 tablespoons melted salted butter; 1/4 cup heavy cream; 1 1/2 teaspoons vanilla extract; 1 teaspoon lemon juice; 1 1/2 cups roughly chopped pecans; 1/2 cup packed sweetened shredded coconut; 1 9-inch frozen pie shell

Along with Southern Sweet Potato Pie, Pecan Pie is one of my favorite things about Thanksgiving. I love the ultra sweet, gooey flavor and the crunch of lots of buttery pecans.

Cream of Coconut

The cream of coconut gives this Cream of Coconut Pecan Pie a creamy texture and adds to its sweetness. Plus it adds a little tropical flavor. Be sure to use cream of coconut, not coconut milk. You want the kind that comes in a can and is used to make Pina Coladas. It is usually found with the cocktail mixers at the store. You will need to open the can and mix it really well before measuring. It will be solid on the top and liquid underneath.

This recipe uses a frozen pie shell, but you could use a homemade pie shell. The filling only takes minutes to prepare. Just mix everything in a large bowl and pour it into the crust and then the pie needs 40 to 45 minutes to bake. It needs to be refrigerated before slicing to help set the filling up so it is best to make it a day in advance.

How To Serve

Typically I like to eat pecan pie warm, but this one tastes really good cold. I like to top it with some fresh whipped cream or Cool Whip.

Pecan Pie is one of my favorite pies and a must for Thanksgiving. The gooey, sweet filling is irresistible. This Cream of Coconut Pecan Pie has the wonderful flavor of pecan pie, but with lots of coconut flavor.