Coconut Cream Pecan Pie
MAKES
One 9 inch / 23 cm pie
TAKES
Prep time: 2 hours
Cook time: 1 hour
Total: 4 hours (includes chilling and rest times)
✻ ABOUT THIS RECIPE
Hybrid pies feature multiple flavors layered together in one layered slice. In this recipe, first, base layer of pecan pie is baked in a par-baked crust. After it cools, the coconut cream pie topping gets poured on top. Finally, it gets topped with whipped cream (and, for bonus points: toasted coconut, and chopped candied pecans). The result is truly the best of both pie worlds in one slice: caramel-y pecan pie + dreamy coconut cream pie. This pie was created for my amazing video editor, Josh Dion - check out the full video on YouTube to watch me make this pie!
INGREDIENTS
one recipe Extra Flaky All Buttah Pie Dough, Par-Baked, + cooled completely
Pecan Pie Filling
195 g / 1 ½ cups chopped pecans
106 g / ½ cup light or dark brown sugar
50 g / ¼ cup granulated sugar
160 g / ½ cup dark corn syrup
43 g / 3 tablespoons unsalted butter, melted
113 g / 2 large eggs, at room temperature
4 g / ¾ teaspoon vanilla extract
2 g / ½ teaspoon fine sea salt
Coconut Cream Filling
99 g / ½ cup granulated sugar
21 g / 3 tablespoons cornstarch
310 g / 1 ¼ cup canned coconut milk
58 g / ¼ cup heavy cream
1 g / ¼ teaspoon fine sea salt
28 g / 2 tablespoons unsalted butter
4 g / ¾ teaspoon vanilla extract
100 g / 1 ½ cup shredded coconut (sweetened or unsweetened - See Note), toasted if desired
Whipped Cream + Toppings
350 g / 1 ½ cups cold heavy cream
66 g / ⅓ cup granulated sugar
7 g / 1 ½ teaspoons vanilla extract or 4 g / 1 teaspoon vanilla bean paste
toasted coconut, for finishing (optional)
chopped candied pecans (see Note), for finishing (optional)
Bake This Recipe With Me:
METHOD
1. Preheat the oven to 350°F/175°C with an oven rack in the center of the oven. Place the par-baked pie crust on a parchment lined baking sheet.
2. Make the pecan pie filling: scatter the pecans in the base of the crust in a fairly even layer.
3. In a medium bowl, whisk together the brown sugar, sugar, corn syrup, butter, eggs, vanilla, and salt together to combine.
4. Pour this custard mixture over the pecans, trying to cover all of them fairly evenly.
5. Transfer the pie to the oven and bake until the custard is set around the outside edge, but the center jiggles slightly, 40-45 minutes. Transfer to a cooling rack to cool completely.
6. Make the coconut cream pie filling: in a small pot, whisk the sugar and cornstarch to combine. Whisk in the coconut milk, cream, and salt, and bring until well combined.
7. Cook the mixture over medium heat until it begins to thicken, whisking constantly to help keep it smooth and thickening at an even rate. Once it begins to thicken, it can be nice to switch to a silicone spatula to help ensure you can keep it evenly in motion, really scraping the sides and base of the pot where the mixture may cook faster.
8. Continue to cook until the mixture comes to “first boil”, where fat bubbles appear from the center of the pot, 3-4 minutes.
9. Remove the pot from the heat, and stir in the butter and vanilla, stirring until the butter is completely melted. Finally, stir in the coconut until evenly combined.
10. Pour the mixture into the cooled pie shell, on top of the baked, cooled pecan filling. Spread the mixture into an even layer, and cover directly with plastic wrap. Refrigerate until chilled, at least 2 hours, and up to overnight.
11. Make the whipped cream: in the bowl of an electric mixer fitted with the whip attachment (or in a large bowl with a whisk), whip the cream to medium peaks. Spoon the cream on top of the pie, and spread into a fairly even layer, or use a piping bag to pipe it decoratively, if desired.
12. If using, top the pie with toasted coconut and candied pecans. Serve immediately, or keep chilled until ready to serve.
NOTES
Using sweetened shredded coconut will lead to a sweeter overall pie, and the coconut will have a chewier texture. Using unsweetened shredded coconut will be more of a crunchy texture and will be less sweet overall.
You can use store-bought candied pecans, or homemade!
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
