Creamy Coconut Pecan Pie Recipe

Cream of Coconut Pecan Pie

This Cream of Coconut Pecan Pie is nutty, buttery, and deeply coconut-forward thanks to the cream of coconut in the filling and toasted coconut on top. It’s an enjoyable, tropical take on a classic dessert that’s both familiar and new.

Ingredients

• One 9″ frozen deep dish pie crust
• 6 Tbsp unsalted butter
• 1¼ cups cream of coconut
• 1/2 cup light brown sugar
• 1 Tbsp all-purpose flour
• 1/2 tsp salt
• 3 large eggs, lightly beaten
• 1/2 tsp coconut extract
• 1 cup sweetened shredded coconut, divided
• 1½ cups chopped pecans

Instructions

1. Preheat the oven to 350°F (175°C). Place the frozen pie crust on a rimmed baking sheet to catch any spills, and set it aside.
2. Make the filling: In a medium saucepan over medium heat, melt the butter. Continue cooking and swirling the pan until brown flecks appear and the butter smells nutty. Watch carefully—browning happens quickly and you don’t want the butter to burn. Remove from heat immediately.
3. Whisk the cream of coconut, brown sugar, flour, and salt into the browned butter. Allow the mixture to cool for 5–10 minutes so it’s not too hot when you add the eggs.
4. Stir the lightly beaten eggs and coconut extract into the slightly cooled mixture until smooth. Fold in the chopped pecans and 1/2 cup of the shredded coconut. Pour the filling into the prepared pie crust.
5. Bake for 35–40 minutes, or until the center is set and looks slightly dull. If the crust or edges brown too quickly, cover loosely with foil halfway through baking. Remove from the oven and cool completely on a rack, then refrigerate until firm—about 2 hours.
6. Before serving, toast the remaining 1/2 cup shredded coconut in a small dry skillet over medium-low heat, stirring often, until lightly browned and fragrant. Top each slice with fresh sweetened whipped cream and a sprinkle of the toasted coconut.

Notes & Tips

Make sure to use cream of coconut, not coconut milk. Cream of coconut is thick and sweet—commonly used in cocktails like piña coladas—and it adds body and richness to this filling. Coconut milk is much thinner and won’t provide the same texture or sweetness. You’ll typically find cream of coconut in the beverage or mixer aisle of the grocery store; sometimes it can also appear in the international foods section.

To avoid a sunken center, allow the butter mixture to cool slightly before whisking in the eggs. If the filling is too hot it can cook the eggs prematurely and affect the final texture. Checking for doneness near the end of the bake time is key—the center should look set and not glossy.

Storage & Serving

After baking and chilling, store the pie covered in the refrigerator for up to 4 days. Serve chilled or at cool room temperature. If you prefer a warm slice, briefly warm an individual slice in the microwave for 10–15 seconds, then add whipped cream and toasted coconut.

Variations

For a toasted coconut accent throughout, stir in a few tablespoons of toasted coconut into the filling before baking. You can also swap part of the pecans for chopped macadamia nuts for an even more tropical crunch. If you want a less-sweet version, reduce the brown sugar by a couple of tablespoons, but be aware that sweetness balances the cream of coconut and pecans in this recipe.