📖 Table of Contents
- Recipe Title & Info
- Introduction
- Why This is the Best Cream of Coconut Pecan Pie
- Ingredients
- Step-by-Step Instructions
- Serving Suggestions
- Storage & Make-Ahead Tips
- Variations & Substitutions
- Frequently Asked Questions
- Share the Love
🥥 Cream of Coconut Pecan Pie | The Domestic Rebel
🌴 A Tropical Twist on a Classic Southern Dessert
Welcome back to Cooking With Emy, where we believe every dessert tells a story. Today, I’m beyond excited to share one of my absolute favorite holiday pies with a tropical makeover: Cream of Coconut Pecan Pie. This isn’t your grandmother’s pecan pie (though we love her version too!). This is a luscious, buttery, nutty pie infused with rich cream of coconut, topped with toasted coconut flakes, and packed with crunchy pecans. Every bite is a little vacation — no plane ticket required!
I first discovered this recipe on The Domestic Rebel and knew I had to put my own spin on it. The original uses a frozen pie crust for convenience, but I’ll show you how to elevate it with a few chef-approved tricks. Whether you’re planning your Thanksgiving menu, a holiday brunch, or just a cozy weekend bake, this pie delivers big flavor with minimal fuss.
Let’s dive into what makes this cream of coconut pecan pie absolutely unforgettable.
🌟 Why This is the Best Cream of Coconut Pecan Pie
There are pecan pies, and then there’s THIS pecan pie. Here’s why it stands out:
- Brown butter base: Instead of plain melted butter, we brown it first. This adds a deep, nutty, almost caramel-like flavor that complements the pecans perfectly.
- Cream of coconut magic: Not to be confused with coconut milk! Cream of coconut is thick, sweet, and intensely coconutty. It’s what gives the filling its silky texture and unmistakable tropical flavor.
- Double coconut action: We add shredded coconut both inside the filling AND on top for texture and visual appeal.
- Perfect balance: Sweet but not cloying, rich but not heavy, with a tender, flaky crust that holds everything together.
🛒 Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Frozen deep dish pie crust | 1 (9-inch) | Or homemade |
| Unsalted butter | 6 tablespoons | For browning |
| Cream of coconut | 1¼ cups | Not coconut milk! |
| Light brown sugar | ½ cup | Packed |
| All-purpose flour | 1 tablespoon | For structure |
| Salt | ½ teaspoon | Enhances flavor |
| Large eggs | 3 | Lightly beaten |
| Coconut extract | ½ teaspoon | Pure, not imitation |
| Sweetened shredded coconut | 1 cup (divided) | ½ cup in filling, ½ cup for topping |
| Chopped pecans | 1½ cups | Toasted for extra flavor |
👩🍳 Step-by-Step Instructions
- Preheat & prepare: Preheat your oven to 350°F. Place the frozen pie crust on a rimmed baking sheet (this catches any drips). Set aside.
- Brown the butter: In a medium saucepan over medium heat, melt the butter. Swirl the pan occasionally. Watch closely — the butter will foam, then turn golden, then develop brown flecks and a nutty aroma. This takes about 4-5 minutes. Remove immediately from heat.
- Build the filling: Whisk the cream of coconut, brown sugar, flour, and salt into the browned butter until smooth. Let cool for 5-10 minutes — you don’t want to scramble the eggs!
- Add eggs & flavor: Whisk in the beaten eggs and coconut extract until fully combined. The mixture should be glossy and smooth.
- Fold in goodness: Stir in the chopped pecans and ½ cup of the shredded coconut. Pour the filling into the prepared crust.
- Bake to perfection: Bake for 35-40 minutes. The center should be set and look dull (not jiggly). Check at the 20-minute mark — if the crust or edges are browning too fast, tent loosely with foil.
- Cool completely: Remove from the oven and let cool on a wire rack for at least 2 hours. The filling will continue to set as it cools.
- Toast the topping: While the pie cools, spread the remaining ½ cup shredded coconut on a baking sheet. Toast at 350°F for 4-5 minutes, stirring once, until golden. Sprinkle over the cooled pie.
🍽️ Serving Suggestions
This pie is spectacular on its own, but here’s how to take it over the top:
- Whipped cream: A dollop of lightly sweetened whipped cream cuts the richness beautifully.
- Vanilla ice cream: A scoop of good-quality vanilla bean ice cream is a classic pairing.
- Coconut whipped cream: For dairy-free guests, use chilled coconut cream whipped with a little powdered sugar.
- Drizzle of caramel: A salted caramel sauce adds another layer of indulgence.
📦 Storage & Make-Ahead Tips
| Method | Details |
|---|---|
| Room temperature | Cover loosely and store up to 2 days |
| Refrigerator | Wrap tightly, lasts up to 5 days |
| Freezer | Wrap in plastic + foil, freeze up to 3 months. Thaw overnight in fridge |
| Make ahead | Bake 1 day ahead; add toasted coconut just before serving |
🎨 Variations & Substitutions
- Chocolate coconut pecan pie: Add ½ cup semi-sweet chocolate chips to the filling.
- Gluten-free: Use a gluten-free pie crust and substitute flour with cornstarch.
- Less sweet: Reduce cream of coconut to 1 cup and add ¼ cup heavy cream.
- Extra tropical: Add ½ cup chopped macadamia nuts or toasted pineapple.
- Vegan version: Use vegan butter, flax eggs (3 tbsp flax + 9 tbsp water), and a vegan crust.
❓ Frequently Asked Questions
Cream of coconut is a sweetened, thick coconut product used in cocktails and desserts. Look for it near the mixers or international aisle. Coco López is the most common brand.
No — coconut milk is much thinner and less sweet. The pie won’t set properly. Stick with cream of coconut.
Overbaking is the usual culprit. Check the pie at 35 minutes and remove when the center is just set but still slightly jiggly.
Absolutely! A buttery, flaky homemade crust is even better. Just blind bake it for 10 minutes before adding the filling.
It’s optional but recommended. Toasting at 350°F for 6-8 minutes brings out their natural oils and deepens the flavor.
Use a frozen crust straight from the freezer, bake on a preheated baking sheet, and avoid overfilling.
Yes! Use vegan butter and ensure your pie crust is dairy-free. The cream of coconut is already dairy-free.
The center should be set but with a slight jiggle. A thermometer inserted in the center should read 200°F.
Yes, freeze for up to 3 months. Thaw in the fridge overnight and bring to room temperature before serving.
You can omit it or use vanilla extract instead. The cream of coconut provides plenty of flavor on its own.
📌 Share the Love
If you make this Cream of Coconut Pecan Pie, tag me on social media! I love seeing your creations. Don’t forget to save this recipe for later and share with your fellow pie lovers.
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— Happy baking from The Kitchen Team at Cooking With Emy 🥧🌴
Cream of Coconut Pecan Pie
Description
This Cream of Coconut Pecan Pie is fantastic! Nutty, buttery, and bursting with amazing coconut flavor in the filling and from the toasted coconut sprinkled on top. Such a fun and tropical twist on a classic!
Ingredients
Scale
- 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
- Preheat oven to 350° degrees F. Place the frozen pie crust on a rimmed baking sheet – this helps in case the pie filling were to spill over. Set aside.
- For the filling: Melt the butter in a medium saucepan over medium heat, swirling the pan occasionally, until brown flecks appear on the bottom and butter smells nutty. Watch very carefully and closely as this happens FAST and once it has burned, it’s no good. Once browned, remove from heat immediately and whisk in the cream of coconut, brown sugar, flour, and salt. Let stand for about 5-10 minutes to cool slightly.
- To the slightly cooled butter mixture, whisk in the lightly beaten eggs and coconut extract until combined. Add in the chopped pecans and 1/2 cup of the coconut. Pour into the prepared pie crust.
- Bake for 35-40 minutes or until the center appears set and somewhat dull looking. Check the pie halfway through the baking time and cover loosely with foil if it is browning too quickly. Remove from heat and cool completely, then refrigerate until firm, about 2 hours.
- For serving: Toast the remaining 1/2 cup of shredded coconut in a small dry skillet over medium-low heat, stirring occasionally until lightly browned and toasty. Cut pie into slices and top with fresh sweetened whipped cream and toasted coconut shreds.
Notes
Make sure you use cream of coconut, which is thicker and richer, than coconut milk, which is far too runny. The two are not interchangeable! Cream of coconut can sometimes be found on the Asian food aisle, but I most commonly find it on the alcohol aisle near the mixers.
