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Let me tell you a little story about this here pie. It was raffled off for over $65.00. Yep. Seriously. Is it that good?
Yep. Seriously.
Even people that totally do not like coconut adore this pie. It is the ultimate coconut pie. A layer of the pecan praline, a layer of the rich but not too sweet coconut cream, a layer of whipped cream… yumminess.
I swear to you that this pie is so good…. well, you know how there is supposed to be a feast in Heaven? Well, I am pretty sure this is gonna be on the table.
Yep. Seriously.
*Someone said that this was too much for their 9 inch pie pan, so I suggest that you use a 10″ if you have one. It fits in my 9 inch pan just fine. Sorry if you have had a problem.
Rich and buttery pecan praline covered with a creamy layer of coconut cream and then chilled. Cover with whipped cream just before serving.
Ingredients
- Baked 9 inch or 10 inch pie shell (some people have had problems with the 9 inch.)
- 1/2 c dark brown sugar
- 1/2 c (1 stick) unsalted butter
- 1 1/2 c chopped, toasted pecans
- 1c sugar
- 3 tbs flour
- 2 egg yolks
- 2 14 oz cans evaporated milk
- Pinch salt
- 1 c coconut
- 2 tsp mexican vanilla (if it is available to you or regular vanilla if not)
- 2 Tbs butter
- 1 pint heavy cream
- 3 - 4 tablespoons of sugar or to taste
Instructions
- Melt the brown sugar and butter together, stirring constantly until the sugar loses it's graininess.
- Quickly pour the mixture into the bottom of the prepared crust, spreading to cover.
- Sprinkle with 1 1/2 c chopped, toasted pecans.
- Set aside.
- Whisk the sugar, flour, egg yolks, salt, and milk.
- Add the coconut.
- Microwave for 9 minutes or so, stirring about every minute, until mixture coats a spoon. You can also use a double boiler but guard against scorching.
- Let cool for about 5 minutes and then add the vanilla and butter.
- Pour the mixture over cooled praline layer and chill with a layer of greased plastic wrap over the surface. This works best if you spoon the filling around the edges of the pie first, and then fill in the middle.
- Just before serving whip a pint of cream with sugar to your taste and place a thick layer over top of the pie. Sprinkle with toasted coconut.
Notes:
I like to plate this on a dessert plate drizzled with some of the praline syrup. and then dusted with confectioner's sugar. It just seems to jazz it up a little and make things looks special.
Images: © 2011 Marye Audet
Lordy, this pie looks amazing! I love coconut–love it! I seriously need to try this, and soon. I love that the coconut cream isn’t too sweet–perfect!
One of these days I am gonna make it with coconut milk to see what happens… let me know how you like it.
Wow… my mom would KILL for this pie, she loves both of these elements. You are a genius, you know that?
Aww, thanks Love. A genius? Hmmm… it is a great pie though.
Wow. I think I’m in love. I swoon over pralines, and I can never eat too much coconut. It’s like my universe has shifted…I would pay $65 for this pie too!
LOL thanks Alta. where were you when I had my restaurant, hmmmm?
This looks and sounds amazing! In fact… odd as this may sound… I think this will become one of my CHRISTMAS traditions! Thanks for the recipe.
Thanks for stopping by.
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This recipe was VERY frustrating because it makes TWO pies and not one! I poured ALL of the first mixture into a DEEP DISH pie crust like it said to do, then when I added the pecans the pie was almost filled to the top! I took some of the pecans out, but did not want to ruin the crust by trying to scoop out filling. Then of course there was double of the top layer. VERY FRUSTRATING!
I’m sorry Angie. This is the way I make it and it fits just fine. Not sure what the difference is.
That’s very strange. I even bought a deep dish pie crust. Since it came with two shells I made more of the first layer, and although I didn’t have enough pecans as in the recipe, I had plenty of the cream filling to go again all the way to the top of the pie crust. I guess I ‘m happy I now have two pies for work instead of one, but it would have been much easier if I had made them both at once and separated the pecans.
I look forward to tasting and sharing it. Thank you.
I’m sorry. The only thing I can think of is that my pie pans are ancient… They are glass pans from the 1930s – 40s and I wonder if the volume is different? I changed the recipe to suggest a ten inch pan to see if that helped. SO sorry that you were frustrated but I hope you love the pie.